1
|
Yu S, Huang Q, Hu W, Hui F, Ren Y, Chen X, Cen Q, Zeng X, Tie H. Potential prebiotic effects of soy by-products as novel dietary fibre: Structure, function, in vitro simulation of digestion and fermentation properties. Int J Biol Macromol 2024; 278:134617. [PMID: 39127293 DOI: 10.1016/j.ijbiomac.2024.134617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2024] [Revised: 08/03/2024] [Accepted: 08/07/2024] [Indexed: 08/12/2024]
Abstract
This study aimed to prepare soybean dregs dietary fibre (DF) using physically assisted chemical (KHMSO) modification and study its structure, function and vitro simulation experiments. The soluble dietary fibre (SDF) content in KHMSO increased and insoluble dietary fibre (IDF) content decreased. The modified DF surface becomes irregular and rough, and the results of XPS fitting indicated that the DF structure had different peak-splitting groups. The KHMSO-treated group had the lowest digestion rate in gastric fluid and the highest digestibility in intestine fluid. The OD600 of fecal cultures was increased to 0.915, and the increased abundance of microbiota was associated with the metabolism of SCFAs, such as Lachnospiraceae, as well as the higher n-butyric acid in the KHMSO-treated group compared to the other groups and lower than the inulin, suggesting KHMSO might enhance the production of functional foods aimed at promoting intestinal health.
Collapse
Affiliation(s)
- Shan Yu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Science, Guizhou University, Guiyang, Guizhou 550025, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, Guizhou 550025, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, Guizhou 550025, China
| | - Qiuhong Huang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, Guizhou 550025, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, Guizhou 550025, China
| | - Wenkang Hu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Science, Guizhou University, Guiyang, Guizhou 550025, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, Guizhou 550025, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, Guizhou 550025, China
| | - Fuyi Hui
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, Guizhou 550025, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, Guizhou 550025, China
| | - Yanjie Ren
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Science, Guizhou University, Guiyang, Guizhou 550025, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, Guizhou 550025, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, Guizhou 550025, China
| | - Xi Chen
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Science, Guizhou University, Guiyang, Guizhou 550025, China
| | - Qin Cen
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, Guizhou 550025, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, Guizhou 550025, China
| | - Xuefeng Zeng
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Science, Guizhou University, Guiyang, Guizhou 550025, China; School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, Guizhou 550025, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, Guizhou 550025, China.
| | - Huaimao Tie
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, Guizhou 550025, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, Guizhou 550025, China
| |
Collapse
|
2
|
Dong Y, Guo Y, Li Q, Zhao Y, Cao J. Soluble dietary fiber from Dendrocalamus brandisii (Munro) Kurz shoot improves liver injury by regulating gut microbial disorder in mice. Food Chem X 2024; 22:101472. [PMID: 38808162 PMCID: PMC11130687 DOI: 10.1016/j.fochx.2024.101472] [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: 12/13/2023] [Revised: 02/10/2024] [Accepted: 05/13/2024] [Indexed: 05/30/2024] Open
Abstract
Bamboo shoot has long been regarded as a nutritious and healthy food. It is low in calorie and rich in high-quality dietary fiber (DF), making them a potential DF resource. However, the protective mechanism of soluble dietary fibers from Dendrocalamus brandisii (Munro) Kurz shoot (DS-SDF) on methionine and choline deficient (MCD) diet-induced non-alcoholic fatty liver disease (NAFLD) is still unclear. This study was aimed to investigate the regulation of DS-SDF on gut microbiota in MCD diet-induced mice and its potential protective effect on liver injury. The NAFLD model was induced by the MCD diet for 8 weeks. Through observation of changes in liver function and gut microorganisms, it was found that DS-SDF supplementation could inhibit liver inflammation, improve liver injury, regulate the diversity of gut microorganisms, increase the abundance of beneficial bacteria and short-chain fatty acid-producing bacteria, and reverse the gut disorders induced by the MCD diet in mice. This study showed that DS-SDF supplementation could treat NAFLD by regulating gut microbiota composition, improving liver function, and inhibiting the inflammatory response. It might broaden the idea of high-value utilization of DS-SDF.
Collapse
Affiliation(s)
- Yufan Dong
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
- Institute of Forestry Industry, Yunnan, Academy of forestry and grassland, Kunming, China
| | - Yuhong Guo
- Institute of Forestry Industry, Yunnan, Academy of forestry and grassland, Kunming, China
| | - Qin Li
- Institute of Forestry Industry, Yunnan, Academy of forestry and grassland, Kunming, China
| | - Yihe Zhao
- Institute of Forestry Industry, Yunnan, Academy of forestry and grassland, Kunming, China
| | - Jianxin Cao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| |
Collapse
|
3
|
Jiang C, Zeng X, Wei X, Liu X, Wang J, Zheng X. Improvement of the functional properties of insoluble dietary fiber from corn bran by ultrasonic-microwave synergistic modification. ULTRASONICS SONOCHEMISTRY 2024; 104:106817. [PMID: 38394824 PMCID: PMC10906511 DOI: 10.1016/j.ultsonch.2024.106817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 02/06/2024] [Accepted: 02/19/2024] [Indexed: 02/25/2024]
Abstract
A comprehensive investigation aimed to access the impacts of ultrasonic, microwave, and ultrasonic-microwave synergistic modification on the physicochemical properties, microstructure, and functional properties of corn bran insoluble dietary fiber (CBIDF). Our findings revealed that CBIDF presented a porous structure with loose folds, and the particle size and relative crystallinity were slightly decreased after modification. The CBIDF, which was modified by ultrasound-microwave synergistic treatment, exhibited remarkable benefits in terms of its adsorption capacity, and cholate adsorption capacity. Furthermore, the modification improved the in vitro hypoglycemic activity of the CBIDF by enhancing glucose absorption, retarding the starch hydrolysis, and facilitating the diffusion of glucose solution. The findings from the in vitro probiotic activity indicate that ultrasound-microwave synergistic modification also enhances the growth-promoting ability and adsorbability of Lactobacillus acidophilus and Bifidobacterium longum. Additionally, the level of soluble dietary fiber was found to be positively correlated with CBIDF adsorbability, while the crystallinity of CBIDF showed a negative correlation with α-glucosidase and α-amylase inhibition activity, as well as water-holding capacity, and oil-holding capacity.
Collapse
Affiliation(s)
- Caixia Jiang
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China; College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Xiangrui Zeng
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Xuyao Wei
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Xiaolan Liu
- Heilongjiang Key Laboratory of Corn Deep Processing Theory and Technology, College of Food and Biological Engineering, Qiqihar University, Qiqihar 161006, China.
| | - Juntong Wang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China; Engineering Research Center of Processing and Utilization of Grain By-products and Utilization of Ministry of Education, Daqing 163319, China
| | - Xiqun Zheng
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China; College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China; Engineering Research Center of Processing and Utilization of Grain By-products and Utilization of Ministry of Education, Daqing 163319, China.
| |
Collapse
|
4
|
Wu M, Zhou Q, Zhou L, Wang J, Ren T, Zheng Y, Lv W, Zhao W. Enhancement of γ-Aminobutyric Acid and the Characteristics of Nutrition and Function in White Quinoa through Ultrasound Stress at the Pre-Germination Stage. Foods 2023; 13:57. [PMID: 38201084 PMCID: PMC10778457 DOI: 10.3390/foods13010057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 12/08/2023] [Accepted: 12/20/2023] [Indexed: 01/12/2024] Open
Abstract
The global production of quinoa has been increasing in recent years. In plant-based foods, ultrasound stress has received increasing attention, owing to its ability to enhance the production of primary and secondary metabolites. We studied the effects of ultrasonic stress at the pre-germination stage on the γ-aminobutyric acid (GABA) accumulation and characteristics of nutrition and function in quinoa. The results showed that ultrasonic conditions of 100 W for 4 min promoted an increase in GABA content by 9.15-fold, to 162.47 ± 6.69 mg/100 g·DW, compared to that of untreated quinoa, through promoting a 10.2% and 71.9% increase in the water absorption and glutamate decarboxylase activity of quinoa, respectively. Meanwhile, compared to untreated quinoa, ultrasonic stress at the pre-germination stage enhanced the total phenolic, total flavonoid, and total saponin contents of quinoa by 10.2%, 33.6%, and 90.7%, to 3.29 mg GA/g·DW, 104.0 mg RE/100 g·DW, and 7.13 mg/g, respectively, without decreasing its basic nutritional quality. Ultrasonic stress caused fissures on the surface of quinoa starch particles. Additionally, germination under ultrasonic stress increased the n3 polyunsaturated fatty acids by 14.4%. Furthermore, ultrasonic stress at the pre-germination stage promoted the scavenging of 2,2-diphenyl1-picrylhydrazyl radicals and inhibitions of α-amylase, α-glucosidase, and pancreatic lipase by 14.4%, 14.9%, 24.6%, and 20.0% in vitro, compared to untreated quinoa. The results indicated that the quinoa sprouted via ultrasonic stress could represent a promising method through which to develop nutritionally balanced whole grains rich in GABA, with hypoglycemic and hypolipidemic activities, which could provide theoretical support for the development of functional whole-grain foods based on quinoa.
Collapse
Affiliation(s)
- Mengying Wu
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Qian Zhou
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Liangfu Zhou
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Jie Wang
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Ting Ren
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Yu Zheng
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Wei Lv
- National Engineering Research Center for Semi-Arid Agriculture, Shijiazhuang 050000, China;
| | - Wen Zhao
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| |
Collapse
|
5
|
Sun Z, Zhao Y, Zhang Z, Wang L, Du J, Zhang S. Optimization of Chemical Extraction Conditions of Dietary Fiber from Cistanche deserticola Residues and Its Structural Characteristics and Physicochemical and Functional Properties. Molecules 2023; 28:7604. [PMID: 38005326 PMCID: PMC10674912 DOI: 10.3390/molecules28227604] [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: 10/16/2023] [Revised: 10/31/2023] [Accepted: 11/07/2023] [Indexed: 11/26/2023] Open
Abstract
Cistanche deserticola residues are by-products of the industrial production of Cistanche deserticola, which are currently often discarded, resulting in the waste of resources. In order to achieve the efficient utilization of Cistanche deserticola, dietary fiber from Cistanche deserticola residues was extracted chemically and the optimization of the extraction conditions was performed, using the response surface methodology to study the effects of the NaOH concentration, extraction temperature, extraction time, and solid-liquid ratio on the yield of water-soluble dietary fiber (SDF). The structural, physicochemical, and functional properties of the dietary fiber were also investigated. The results showed that the optimal conditions were as follows: NaOH concentration of 3.7%, extraction temperature of 71.7 °C, extraction time of 89.5 min, and solid-liquid ratio of 1:34. The average yield of SDF was 19.56%, which was close to the predicted value of 19.66%. The two dietary fiber types had typical polysaccharide absorption peaks and typical type I cellulose crystal structures, and the surface microstructures of the two dietary fiber types were different, with the surface of SDF being looser and more porous. Both dietary fiber types had good functional properties, with SDF having the strongest water-holding capacity and the strongest adsorption capacity for nitrite, cholesterol, sodium cholate, and glucose, while IDF had a better oil-holding capacity. These results suggest that Cistanche deserticola residues are a good source of dietary fiber and have promising applications in the functional food processing industry.
Collapse
Affiliation(s)
| | - Yuanyuan Zhao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (Z.S.); (L.W.); (J.D.); (S.Z.)
| | - Zhen Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (Z.S.); (L.W.); (J.D.); (S.Z.)
| | | | | | | |
Collapse
|