Hydrochloric acid-modified high-purity soybean insoluble dietary fiber from Okara attenuates NO2− induced hepatic and renal injury in mice

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-03-06 DOI:10.1111/1750-3841.70065

Ruining Zhang, Jinyu Wang, Yi Wang, Wendan Jing, Bo Lyu, Sainan Wang, Jiaxin Li, Huanhuan Yang, Hansong Yu

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引用次数: 0

Abstract

Nitrite, a toxic substance, has been shown to adsorb and reduce organismal damage when natural adsorbents are used. Okara, due to its unique structure and adsorption properties, is one of the most eco-friendly and efficient adsorbents, naturally reducing nitrite-induced biotoxicity without side effects. Consequently, six groups of Kunming (KM) mice (n = 10) were comprehensively evaluated through tests for identifying physicochemical properties and physiological indexes. Additionally, the adsorption effects of high-purity soybean insoluble dietary fiber from Okara (HPSIDF) and hydrochloric acid-modified high-purity soybean insoluble dietary fiber from Okara (HCl-HPSIDF) on nitrite-induced toxicity were explored to ultimately determine their bioavailability potentials.

Results indicated a 1.35-fold increase in water-holding capacity, a 1.32-fold increase in oil-holding capacity, and a 1.22-fold increase in water-swelling capacity. These physicochemical properties of HCl-HPSIDF were enhanced to improve the dietary fiber quality. Acid treatment increased HCl-HPSIDF's NO₂⁻removal rate by 20.87% compared to HPSIDF and enhanced its adsorption capacity by 42.5%. The average particle size of HCl-HPSIDF was reduced by 32.82%, increasing NO₂⁻ contact with its adsorption sites and enhancing adsorption capacity. These improvements in changes in HCl-HPSIDF performance support its use as a natural, side-effect-free adsorbent for nitrite, with acid treatment enhancing dietary fiber functionality and enabling HCl-HPSIDF's application in adsorbents.

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.