Exploring the modification of dietary fiber from black highland barley bran based on machine learning and metabolomics

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science Pub Date : 2025-09-11 DOI:10.1016/j.jcs.2025.104277

Minhao Xu , Hongjin Ning , Zhijun Wu , Hong Chen , Wen Qin , Derong Lin

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引用次数: 0

Abstract

This study systematically investigated the impact of different treatment parameters on dietary fiber components and their underlying modification mechanisms concerning functional properties through machine learning and metabolomics. A Random Forest (RF) model was established to conduct a comprehensive analysis on multi-parameter optimization, achieving superior predictive performance (test set R² = 0.9602) and identifying optimal soluble dietary fiber (SDF) production conditions: microwave power at 550 W, microwave duration at 3 min, inoculation volume at 11 %, fermentation temperature at 36 °C, and fermentation time at 30 h. Metabolomic profiling revealed that organic acids produced during microbial fermentation altered the structure of insoluble dietary fiber (IDF), thereby affecting its physicochemical properties. This study successfully constructed a mathematical relationship model between dietary fiber components and functional characteristics, providing mechanistic insights into dietary fiber modification processes.

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基于机器学习和代谢组学的黑青稞麸皮膳食纤维改性研究

本研究通过机器学习和代谢组学技术，系统研究了不同处理参数对膳食纤维成分的影响及其对功能特性的潜在修饰机制。建立随机森林（Random Forest， RF）模型，对多参数优化进行综合分析，获得较好的预测性能（检验集R2 = 0.9602），确定了可溶性膳食纤维（SDF）的最佳生产条件：微波功率为550 W，微波时间为3 min，接种量为11%，发酵温度为36℃，发酵时间为30 h。代谢组学分析表明，微生物发酵过程中产生的有机酸改变了不溶性膳食纤维（IDF）的结构，从而影响了其理化性质。本研究成功构建了膳食纤维成分与功能特性之间的数学关系模型，为膳食纤维改性过程提供了机理见解。

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来源期刊

Journal of Cereal Science 工程技术-食品科技

CiteScore

7.80

自引率

2.60%

发文量

163

审稿时长

38 days

期刊介绍： The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.