|
1
|
Kang J, Wang L, Dong L, Yin M, Wei S, Luo P. Agrocybe cylindracea Dietary Fiber Modification: Sodium Hydroxide Treatment Outperforms High-Temperature, Cellulase, and Lactobacillus Fermentation. Molecules 2024; 29:3519. [PMID: 39124923 PMCID: PMC11314503 DOI: 10.3390/molecules29153519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2024] [Revised: 06/30/2024] [Accepted: 07/18/2024] [Indexed: 08/12/2024] Open
Abstract
Agrocybe cylindracea dietary fiber (ADF) contains 95% water-insoluble dietary fiber, resulting in poor application performance. To address this issue, ADF was modified by four methods (cellulase, sodium hydroxide, high-temperature, and Lactobacillus fermentation) in this paper. By comparing the physicochemical properties, microstructures, monosaccharide compositions, and functional characteristics (antioxidant and α-glucosidase inhibitory activities in vitro) of all modified ADF samples, the optimal modification method was selected. Results showed that sodium hydroxide treatment was deemed the most effective modification method for ADF, as alkali-treated ADF (ADF-A) revealed a higher oil-holding capacity (2.02 g/g), swelling capacity (8.38 mL/g), cholesterol adsorption (6.79 mg/g), and α-glucosidase inhibitory activity (more than 70% at 0.4-0.6 mg/mL) than the other modified samples. The looser microstructure in ADF-A might be attributed to molecular rearrangement and spatial structure disruption, which resulted in smaller molecular sizes and decreased viscosity, hence improving ADF's physicochemical and functional qualities. All these findings indicate the greater application potential of modified ADF products in food and weight-loss industries, providing a comprehensive reference for the industrial application of ADF.
Collapse
Affiliation(s)
- Jingjing Kang
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guian New Area, Guiyang 561113, China; (L.W.); (L.D.); (M.Y.); (S.W.)
- Collaborative Innovation Center for Prevention and Control of Endemic and Ethnic Regional Diseases Co-Constructed by the Province and Ministry, Guizhou Medical University, Guiyang 561113, China
| | - Li Wang
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guian New Area, Guiyang 561113, China; (L.W.); (L.D.); (M.Y.); (S.W.)
- Collaborative Innovation Center for Prevention and Control of Endemic and Ethnic Regional Diseases Co-Constructed by the Province and Ministry, Guizhou Medical University, Guiyang 561113, China
| | - Ling Dong
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guian New Area, Guiyang 561113, China; (L.W.); (L.D.); (M.Y.); (S.W.)
- Collaborative Innovation Center for Prevention and Control of Endemic and Ethnic Regional Diseases Co-Constructed by the Province and Ministry, Guizhou Medical University, Guiyang 561113, China
| | - Mingyue Yin
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guian New Area, Guiyang 561113, China; (L.W.); (L.D.); (M.Y.); (S.W.)
- Collaborative Innovation Center for Prevention and Control of Endemic and Ethnic Regional Diseases Co-Constructed by the Province and Ministry, Guizhou Medical University, Guiyang 561113, China
| | - Shaofeng Wei
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guian New Area, Guiyang 561113, China; (L.W.); (L.D.); (M.Y.); (S.W.)
- Collaborative Innovation Center for Prevention and Control of Endemic and Ethnic Regional Diseases Co-Constructed by the Province and Ministry, Guizhou Medical University, Guiyang 561113, China
| | - Peng Luo
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guian New Area, Guiyang 561113, China; (L.W.); (L.D.); (M.Y.); (S.W.)
- Collaborative Innovation Center for Prevention and Control of Endemic and Ethnic Regional Diseases Co-Constructed by the Province and Ministry, Guizhou Medical University, Guiyang 561113, China
| |
Collapse
|
|
2
|
Li W, Jin Q, Wu Q, Zhang W, Luo Y, Gu S, Wu J, Wang Z. Effect of a hybrid process, high hydrostatic pressure treatment combined with mixed‐strain fermentation, on the quality of the dietary fibre in pickled vegetables. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wenhui Li
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Quan Jin
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Qiaoyu Wu
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Wei Zhang
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Yiqing Luo
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Sihao Gu
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Jinhong Wu
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Zhengwu Wang
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| |
Collapse
|
|
3
|
Jin Q, Xie F, Luo J, Huang X, Wen J, Zhang W, Wu J, He J, Wang Z. Investigation of Functional and Structural Properties of Insoluble Dietary Fiber From Sichuan Natural Fermented Pickles With Different Salting Treatments. STARCH-STARKE 2018. [DOI: 10.1002/star.201800047] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Quan Jin
- Department of Food Science and EngineeringSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240China
| | - Fan Xie
- Department of Food Science and EngineeringSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240China
| | - Jing Luo
- Department of Food Science and EngineeringSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240China
| | - Xinyang Huang
- Department of Food Science and EngineeringSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240China
| | - Jing Wen
- Department of Food Science and EngineeringSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240China
| | - Wenwei Zhang
- Department of Food Science and EngineeringSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240China
| | - Jinhong Wu
- Department of Food Science and EngineeringSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240China
| | - Jiajuan He
- Department of Food Science and EngineeringSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240China
| | - Zhengwu Wang
- Department of Food Science and EngineeringSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240China
| |
Collapse
|