1
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Ullah I, Khoder RM, Yin T, You J, Huang Q, Liu R, Xiong S. Gelation properties of tofu induced by different coagulants: Effects of molecular interactions between nano-sized okara dietary fiber and soybean proteins. Food Chem 2023; 403:134056. [DOI: 10.1016/j.foodchem.2022.134056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 08/25/2022] [Accepted: 08/26/2022] [Indexed: 10/14/2022]
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2
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NMR-Based Metabolomics to Decipher the Molecular Mechanisms in the Action of Gut-Modulating Foods. Foods 2022; 11:foods11172707. [PMID: 36076892 PMCID: PMC9455659 DOI: 10.3390/foods11172707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 08/24/2022] [Accepted: 09/02/2022] [Indexed: 12/01/2022] Open
Abstract
Metabolomics deals with uncovering and characterizing metabolites present in a biological system, and is a leading omics discipline as it provides the nearest link to the biological phenotype. Within food and nutrition, metabolomics applied to fecal samples and bio-fluids has become an important tool to obtain insight into how food and food components may exert gut-modulating effects. This review aims to highlight how nuclear magnetic resonance (NMR)-based metabolomics in food and nutrition science may help us get beyond where we are today in understanding foods’ inherent, or added, biofunctionalities in relation to gut health.
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3
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A novel preparation strategy of emulsion gel solely stabilized by alkaline assisted steam-cooking treated insoluble soybean fiber. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107646] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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4
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Wang K, Fu Z, Li X, Hong H, Zhan X, Guo X, Luo Y, Tan Y. Whey protein hydrolysate alleviated atherosclerosis and hepatic steatosis by regulating lipid metabolism in apoE -/- mice fed a Western diet. Food Res Int 2022; 157:111419. [PMID: 35761665 DOI: 10.1016/j.foodres.2022.111419] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 05/05/2022] [Accepted: 05/24/2022] [Indexed: 11/16/2022]
Abstract
Whey protein hydrolysate (WPH) has been proved to possess various biological activities associated with the amelioration of cardiovascular disease (CVD). The objective of this study was to investigate the anti-atherosclerotic and hepatoprotective effects of WPH on apolipoprotein E knockout (apoE-/-) mice fed with a Western diet for 15 weeks. Results revealed that WPH markedly inhibited the development of atherosclerotic lesions in the aorta and steatosis injury in the liver. The serum lipid and inflammation levels were both reduced after WPH supplemented in apoE-/- mice. In addition, WPH inhibited the lipid accumulation in the liver, thereby decreasing the hepatic inflammation level and oxidative stress injury. Mechanism investigation revealed that WPH down-regulated the expression of cholesterol biosynthesis genes while up-regulated the expression of cholesterol uptake and excretion genes in the liver. Meanwhile, the de novo lipogenesis was inhibited while the fatty acids β-oxidation was activated in the liver by WPH supplementation. Notably, the n-3 polyunsaturated fatty acid (PUFA)/n-6 PUFA ratio in serum and liver of the WPH-H group were 2.69-fold (p < 0.01) and 3.64-fold (p < 0.01) higher than that of the Model group. Collectively, our results proved WPH possesses potent anti-atherosclerotic and hepatoprotective activities and has the potential to be used as a novel functional ingredient for the management of CVD.
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Affiliation(s)
- Kai Wang
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Zixin Fu
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Xiaoyi Li
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Hui Hong
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Xin Zhan
- Tianjin Milkyway Import and Export Corp, Tianjin 300457, China.
| | - Xiaohong Guo
- Hebei Dongkang Dairy Co., Ltd, Shijiazhuang 052160, China.
| | - Yongkang Luo
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yuqing Tan
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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5
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Huang Y, Ashaolu TJ, Olatunji OJ. Micronized Dietary Okara Fiber: Characterization, Antioxidant, Antihyperglycemic, Antihyperlipidemic, and Pancreato-Protective Effects in High Fat Diet/Streptozotocin-Induced Diabetes Mellitus. ACS OMEGA 2022; 7:19764-19774. [PMID: 35722005 PMCID: PMC9202274 DOI: 10.1021/acsomega.2c01541] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Accepted: 05/23/2022] [Indexed: 05/05/2023]
Abstract
Diabetes mellitus (DM) is a lifelong devastating and debilitating disease with serious chronic complications. Okara is a byproduct generated from soymilk or tofu production and it has been reported to have antioxidant and lipid-lowering effects. However, the antidiabetic effects and pancreatic β-cells' secretory functions of micronized okara fiber (MOF) have not been reported. Therefore, this study explored the antidiabetic effects and modulatory potentials of MOF on pancreatic β-cells' secretory functions in a high fat/high sugar/streptozotocin rat model of diabetes mellitus. Fiber-rich okara was prepared by removing fat and proteins from freshly obtained okara, followed by micronization. Fiber-rich okara was prepared, micronized, and characterized for hydrophobicity, thermal stability, structure-function relationship, and antioxidant potentials. We then established a rat model of DM and MOF and two doses (100 and 400 mg kg-1) were administered to see its anti-DM effect. Four weeks of MOF supplementation significantly reduced blood glucose, increased serum insulin level, improved hepatorenal functions, glucose tolerance, and regenerated pancreatic β-cells in the treated DM rats. Furthermore, MOF significantly improved the pancreatic antioxidant defense system by significantly elevating glutathione peroxidase, catalase, and superoxide dismutase activities while depleting the malonaldehyde level in the pancreas of the treated diabetic rats. Our results indicated that MOF ameliorated DM by impeding hyperglycemia, hyperlipidemia, and oxidative stress and enhancing the secretory functions of the beta cells, suggesting that MOF might be used as a protective nutrient in DM.
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Affiliation(s)
- Yanping Huang
- Department
of Human Anatomy, Histology and Embryology, Anhui Medical College, Hefei 230601, China
| | - Tolulope Joshua Ashaolu
- Institute
of Research and Development, Duy Tan University, Da Nang 550000, Vietnam
- Faculty
of Environmental and Chemical Engineering, Duy Tan University, Da Nang 550000, Vietnam
| | - Opeyemi Joshua Olatunji
- Traditional
Thai Medical Research and Innovation Center, Faculty of Traditional
Thai Medicine, Prince of Songkla University, Hat Yai 90110, Thailand
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6
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Efficiency Assessment of Bacterial Cellulose on Lowering Lipid Levels In Vitro and Improving Lipid Metabolism In Vivo. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27113495. [PMID: 35684437 PMCID: PMC9182494 DOI: 10.3390/molecules27113495] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 05/21/2022] [Accepted: 05/24/2022] [Indexed: 01/30/2023]
Abstract
Bacterial cellulose (BC) is well known as a high-performance dietary fiber. This study investigates the adsorption capacity of BC for cholesterol, sodium cholate, unsaturated oil, and heavy metal ions in vitro. Further, a hyperlipidemia mouse model was constructed to investigate the effects of BC on lipid metabolism, antioxidant levels, and intestinal microflora. The results showed that the maximum adsorption capacities of BC for cholesterol, sodium cholate, Pb2+ and Cr6+ were 11.910, 16.149, 238.337, 1.525 and 1.809 mg/g, respectively. Additionally, BC reduced the blood lipid levels, regulated the peroxide levels, and ameliorated the liver injury in hyperlipidemia mice. Analysis of the intestinal flora revealed that BC improved the bacterial community of intestinal microflora in hyperlipidemia mice. It was found that the abundance of Bacteroidetes was increased, while the abundance of Firmicutes and Proteobacteria was decreased at the phylum level. In addition, increased abundance of Lactobacillus and decreased abundance of Lachnospiraceae and Prevotellaceae were obtained at the genus level. These changes were supposed to be beneficial to the activities of intestinal microflora. To conclude, the findings prove the role of BC in improving lipid metabolism in hyperlipidemia mice and provide a theoretical basis for the utilization of BC in functional food.
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7
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The adipokine orosomucoid alleviates adipose tissue fibrosis via the AMPK pathway. Acta Pharmacol Sin 2022; 43:367-375. [PMID: 33875797 PMCID: PMC8792011 DOI: 10.1038/s41401-021-00666-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Accepted: 03/22/2021] [Indexed: 02/03/2023] Open
Abstract
The excess deposition of underlying extracellular matrix (ECM) in adipose tissue is defined as adipose tissue fibrosis that is a major contributor to metabolic disorder such as obesity and type 2 diabetes. Anti-fibrosis therapy has received much attention in the treatment of metabolic disorders. Orosomucoid (ORM) is an acute-phase protein mainly produced by liver, which is also an adipokine. In this study, we investigated the effects of ORM on adipose tissue fibrosis and the potential mechanisms. We showed that ORM1-deficient mice exhibited an obese phenotype, manifested by excessive collagen deposition in adipose tissues and elevated expression of ECM regulators such as metalloproteinases (MMP-2, MMP-13, MMP-14) and tissue inhibitors of metalloproteinases (TIMP-1, TIMP-2, TIMP-3). Administration of exogenous ORM (50 mg· kg-1· d-1, ip) for 7 consecutive days in high-fat diet (HFD)-fed mice and leptin receptor (LepR)-deficient db/db mice attenuated these abnormal expressions. Meanwhile, ORM administration stimulated AMP-activated protein kinase (AMPK) phosphorylation and decreased transforming growth factor-β1 (TGF-β1) level in adipose tissues of the mice. In TGF-β1-treated 3T3-L1 fibroblasts, ORM (10 μg/mL) improved the impaired expression profiles of fibrosis-related genes, whereas a selective AMPK inhibitor dorsomorphin (1 μmol/mL) abolished these effects. Together, our results suggest that ORM exerts a direct anti-fibrosis effect in adipose tissue via AMPK activation. ORM is expected to become a novel target for the treatment of adipose tissue fibrosis.
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8
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Xiao Z, Yang X, Zhao W, Wang Z, Ge Q. Physicochemical properties of insoluble dietary fiber from pomelo (
Citrus grandis
) peel modified by ball milling. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16242] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Zhuqian Xiao
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
| | - Xinyi Yang
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
| | - Wenwen Zhao
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
| | - Zhenzhen Wang
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
| | - Qing Ge
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
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9
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Fu J, Zhang LL, Li W, Zhang Y, Zhang Y, Liu F, Zou L. Application of metabolomics for revealing the interventional effects of functional foods on metabolic diseases. Food Chem 2021; 367:130697. [PMID: 34365248 DOI: 10.1016/j.foodchem.2021.130697] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 07/23/2021] [Accepted: 07/24/2021] [Indexed: 12/12/2022]
Abstract
Metabolomics is an important branch of systems biology, which can detect changes in the body's metabolism before and after the intervention of functional foods, identify effective metabolites, and predict the interventional effects and the mechanism. This review summarizes the latest research outcomes regarding interventional effects of functional foods on metabolic diseases via metabolomics analysis. Since metabolomics approaches are powerful strategies for revealing the changes in bioactive compounds of functional foods during processing and storage, we also discussed the effects of these parameters on functional food metabolites using metabolomics approaches. To date, a number of endogenous metabolites related to the metabolic diseases after functional foods intervention have been discovered. Unfortunately, the mechanisms of metabolic disease-related molecules are still unclear and require further studies. The combination of metabolomics with other omics technologies could further promote its ability to fully understand the precise biological processes of functional food intervention on metabolic diseases.
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Affiliation(s)
- Jia Fu
- School of Basic Medical Sciences, Chengdu University, Chengdu 610106, China
| | - Le-Le Zhang
- School of Basic Medical Sciences, Chengdu University, Chengdu 610106, China
| | - Wei Li
- School of Basic Medical Sciences, Chengdu University, Chengdu 610106, China
| | - Yan Zhang
- School of Basic Medical Sciences, Chengdu University, Chengdu 610106, China
| | - Yamei Zhang
- Clinical Genetics Laboratory, Affiliated Hospital & Clinical Medical College of Chengdu University, Chengdu 610081, China
| | - Fang Liu
- Shanghai Research Center for Modernization of Traditional Chinese Medicine, Shanghai Institute of Materia Medica, Chinese Academy of Science, Shanghai 201203, China.
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
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10
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Physicochemical and functional properties of dietary fiber from pummelo (Citrus grandis L. Osbeck) and grapefruit (Citrus paradisi Mcfad) cultivars. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100890] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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11
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Yang F, Yang J, Ruan Z, Wang Z. Fermentation of dietary fibers modified by an enzymatic‐ultrasonic treatment and evaluation of their impact on gut microbiota in mice. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15337] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Fan Yang
- School of Food Science & Engineering South China University of Technology Guangzhou P.R. China
| | - Jian Yang
- College of Pharmacy and Nutrition University of Saskatchewan Saskatoon SK Canada
| | - Zhiyang Ruan
- School of Food Science & Engineering South China University of Technology Guangzhou P.R. China
| | - Zhaomei Wang
- School of Food Science & Engineering South China University of Technology Guangzhou P.R. China
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12
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Arai Y, Nishinari K, Nagano T. Developing Soybean Protein Gel-Based Foods from Okara Using the Wet-Type Grinder Method. Foods 2021; 10:348. [PMID: 33562101 PMCID: PMC7916012 DOI: 10.3390/foods10020348] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 02/01/2021] [Accepted: 02/01/2021] [Indexed: 11/16/2022] Open
Abstract
Okara, a by-product of tofu or soymilk, is rich in dietary fibers (DFs) that are mostly insoluble. A wet-type grinder (WG) system was used to produce nanocellulose (NC). We hypothesized that the WG system would increase the dispersion performance and viscosity of okara. These properties of WG-treated okara improve the gel-forming ability of soybean proteins. Here, the suspensions of 2 wt% okara were treated with WG for different passages (1, 3, and 5 times). The particle size distribution (PSD) and viscosity of WG-treated okara decreased and increased, respectively, with different passages. The five-time WG-treated okara homogeneously dispersed in water after 24 h, whereas untreated okara did not. The breaking stress, strain, and water holding capacity of soybean protein isolate (SPI) gels increased upon the addition of WG-treated okara. This effect increased as the number of WG treatments increased. The breaking stress and strain of SPI gels to which different concentrations of the five-time WG-treated okara were added also increased with increasing concentrations of WG-treated okara. These results suggest that NC technology can improve the physicochemical properties of okara and are useful in the development of protein gel-based foods.
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Affiliation(s)
- Yuya Arai
- Department of Food Science, Faculty of Bioresources and Environmental Sciences, Ishikawa Prefectural University, 1-308, Suematsu, Nonoich 921-8836, Japan;
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloids Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China;
| | - Takao Nagano
- Department of Food Science, Faculty of Bioresources and Environmental Sciences, Ishikawa Prefectural University, 1-308, Suematsu, Nonoich 921-8836, Japan;
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13
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Jiang Y, Yin H, Zheng Y, Wang D, Liu Z, Deng Y, Zhao Y. Structure, physicochemical and bioactive properties of dietary fibers from Akebia trifoliata (Thunb.) Koidz. seeds using ultrasonication/shear emulsifying/microwave-assisted enzymatic extraction. Food Res Int 2020; 136:109348. [DOI: 10.1016/j.foodres.2020.109348] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 05/19/2020] [Accepted: 05/20/2020] [Indexed: 02/05/2023]
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14
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Lin D, Long X, Xiao L, Wu Z, Chen H, Zhang Q, Wu D, Qin W, Xing B. Study on the functional properties and structural characteristics of soybean soluble polysaccharides by mixed bacteria fermentation and microwave treatment. Int J Biol Macromol 2020; 157:561-568. [PMID: 32339582 DOI: 10.1016/j.ijbiomac.2020.04.133] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 02/27/2020] [Accepted: 04/18/2020] [Indexed: 11/26/2022]
Abstract
The soybean soluble polysaccharide was prepared by mixed fermentation of lactic acid bacteria and Neurospora crassa and microwave treatment. The functional properties and structure characteristics of soybean soluble polysaccharide before and after modification were compared. Results revealed that after fermentation treatment, the content of soybean soluble polysaccharide increased to 7.09%, which was 3.16 times that of raw materials, and the microwave treatment was further increased to 7.69%. The glucose adsorption capacity, glucose dialysis retardation index and the α-amylase activity inhibition ration of soybean soluble polysaccharides increased significantly, promotes intestinal flora growth in vitro after fermentation of mixed bacteria and microwave treatment. At the same time, the analysis of monosaccharide composition and structural characteristics showed that the monosaccharide components of soybean soluble polysaccharide were redistributed after modification treatment, Scanning electron microscopy showed that modified soybean soluble polysaccharide has a larger surface area; Fourier Transform Infrared spectroscopy and X-ray Diffraction proved that the modification has slight changes in the functional groups and crystal structure of soybean soluble polysaccharide. These results suggested that okara may be a potentially inexpensive source of natural soybean soluble polysaccharide and a potential functional food ingredient.
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Affiliation(s)
- Derong Lin
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Xiaomei Long
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Lijuan Xiao
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Zhijun Wu
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an 625014, China.
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Dingtao Wu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Baoshan Xing
- Stockbridge School of Agriculture, University of Massachusetts, Amherst, MA 01003, USA.
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15
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Effect of cavitation jet processing on the physicochemical properties and structural characteristics of okara dietary fiber. Food Res Int 2020; 134:109251. [DOI: 10.1016/j.foodres.2020.109251] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 04/15/2020] [Accepted: 04/15/2020] [Indexed: 11/24/2022]
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16
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Jiang Y, Zhao Y, Zhu Y, Qin S, Deng Y, Zhao Y. Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage. Food Chem 2019; 297:124902. [DOI: 10.1016/j.foodchem.2019.05.176] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 05/24/2019] [Accepted: 05/24/2019] [Indexed: 01/10/2023]
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17
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Effects of nanosized okara dietary fiber on gelation properties of silver carp surimi. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.023] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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