Bioactive Carbohydrates and Dietary Fibre最新文献

{"title":"Prebiotic effects and functional insights into gut microbiota mediated by Qingke β-glucan of different molecular weights in vitro fermentation","authors":"Lan Zhao ,&nbsp;Xinran Yang ,&nbsp;Peijie Ye ,&nbsp;Zhihai Lan ,&nbsp;Jiale Cheng ,&nbsp;Li Li ,&nbsp;Jia Wu ,&nbsp;Wei Xu ,&nbsp;Huibin Chen","doi":"10.1016/j.bcdf.2025.100488","DOIUrl":"10.1016/j.bcdf.2025.100488","url":null,"abstract":"<div><div>Qingke β-glucan (QBG), a gastrointestinal indigestible grain polysaccharide, is used as prebiotic and delivery carrier to mediate gut microbiota, while the mechanism of QBG of different MWs degraded by the gut microbiota remain uncertain. In this study, we investigated the impacts of QBG with different MWs on gut microbiota, SCFAs, and the degrading degree of polysaccharides <em>in vitro</em> fermentation. QBG groups significantly increased the total SCFAs, which is consistent with the results predicted by PICRUSt2 based on the KEGG pathway. The 27 functional genes associated with SCFAs metabolism were identified. Acetate and propionate synthesis was primarily mediated by the <em>pta, ackA</em>, and <em>ACSS</em> genes, whereas butyrate production mediated by the <em>ptb, buk</em>, and <em>atoA</em> genes. The low-MW QBG produced more SCFAs than the high-MW QBG after fermentation, suggesting that polysaccharide MW influences its biological functionality. These findings support polysaccharide-based gut microbiota-targeting drug and food development.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100488"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780423","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical and technological characterization of spray-dried sorghum pyrodextrin powders for use in food systems","authors":"María Agostina Bianchi ,&nbsp;Laura Cecilia Gómez Pamies ,&nbsp;Pablo Daniel Ribotta ,&nbsp;Diego Libkind Frati ,&nbsp;Elisa Inés Benítez","doi":"10.1016/j.bcdf.2025.100511","DOIUrl":"10.1016/j.bcdf.2025.100511","url":null,"abstract":"<div><div>Pyrodextrins can be produced from sorghum starch residues generated during the production of a beer-like beverage. Five pyrodextrin powder samples obtained under different spray drying conditions were selected from a previous investigation for their physical, chemical and microbiological stability. The present research evaluated the properties of the powders to identify potential food applications aimed at improving nutritional and functional attributes. Reconstitution properties assessed showed values ranging from 61.5 % to 65.4 % for water solubility index, 6.78–16.41 mPa s for viscosity of the suspensions, 1.76–1.87 g water retained/g dry solid for water retention capacity and absorbances between 0.98 and 1.75 for water dispersibility. The degradation temperature of the powders ranged between 293.9 and 303.1 °C, and flowability characterized by Carr's index and Hausner ratio, within the ranges of 10.5 %–24.0 % and 1.12–1.31, respectively. The properties exhibited by the pyrodextrin powders make them promising ingredients for functional food applications where stability, texture, and potential fiber contribution are desired.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100511"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145568268","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improving the functional benefits of powdered ginger beverage through the incorporation of Ganoderma lucidum","authors":"Anastasia Wheni Indrianingsih,&nbsp;Septi Nur Hayati,&nbsp;Vita Taufika Rosyida,&nbsp;Wuri Apriyana,&nbsp;Cici Darsih,&nbsp;Khoirun Nisa,&nbsp;Ade Erma Suryani,&nbsp;Tri Wiyono,&nbsp;Anjar Windarsih,&nbsp;Sri Handayani","doi":"10.1016/j.bcdf.2025.100482","DOIUrl":"10.1016/j.bcdf.2025.100482","url":null,"abstract":"<div><div>Ginger drinks are one of the traditional drinks that are widely available in Asia, especially Indonesia. <em>Ganoderma lucidum</em> mushroom is also commonly used in traditional medicine but has not been widely used in beverage products. This research aims to produce instant powdered beverages with a combination of ginger and <em>G. lucidum</em> with three ratios, i.e., A = ginger extract: <em>G. lucidum</em> extract = 93.8: 6.2 % (w/w); B = ginger extract: <em>G. lucidum</em> extract 87.4:12.6 % (w/w); C = ginger extract: <em>G. lucidum</em> extract 81.2:18.8 % (w/w) by using sucrose as binder and crystallization agent. Product K was made as a control consisting of 100 % ginger. The results of the antioxidant test with DPPH assay showed that product C had the most significant activity of 59.82 % at 200 μg/ml. FTIR test suggests that the extract contains functional groups of flavonoids, phenolic acids, lipids, and terpenoids. GC-MS analysis showed that several essential oil such as α-curcumene, zingiberene, α-farnesene, β-farnesene, zingerone, and nerolidol along with a fatty amide type compound (9Z)-9-Octadecenamide were identified present in ginger-<em>G. lucidum</em> formula. Using LC-HRMS analysis, the phytochemical components of <em>G. lucidum</em> known to have significant antioxidant activity included (+)-[6]-gingerol, ursolic acid, and 18-β-glycyrrhetinic acid. Meanwhile, the XRD analysis test showed the crystallinity of the ginger-<em>G. lucidum</em> product remained the same as the 100 % ginger product. The results of this study indicate that the addition of <em>G. lucidum</em> to the beverage powder significantly increased antioxidant activity, and <em>G. lucidum</em> has the potential to be used as a source of natural antioxidants in food and pharmaceutical products.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100482"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144502657","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical characterization and anticancer evaluation of Indian traditional rice Cultivars: Insights into their therapeutic potential","authors":"M. Udayamathi ,&nbsp;P. Mohanapriya ,&nbsp;S. Mahalakshmi ,&nbsp;T. Subashini ,&nbsp;S. Divya Sri ,&nbsp;S. Pramila ,&nbsp;A. Saravana Raj ,&nbsp;Yuvaraj Dinakarkumar","doi":"10.1016/j.bcdf.2025.100487","DOIUrl":"10.1016/j.bcdf.2025.100487","url":null,"abstract":"<div><div>This study evaluates the phytochemical, antioxidant, and anticancer properties of three traditional rice varieties from Tamil Nadu, India: Thuyamalli, Kuruvikar, and Kudaivazhai. Gas chromatography-mass spectrometry (GC-MS) identified 15 bioactive compounds, with 9-octadecenoic acid methyl ester showing the highest intensity (32.11 %). Fourier transform infrared (FTIR) spectroscopy revealed functional groups like alcohols and alkanes in all varieties. Antioxidant activity measured through DPPH assay demonstrated Kudaivazhai rice's highest scavenging activity (EC50 = 220 μL), followed by Kuruvikar (EC50 = 192 μL) and Thuyamalli (EC50 = 170 μL). Molecular docking studies indicated strong interactions between rice-derived compounds and breast cancer proteins, with 9-octadecenoic acid methyl ester achieving a docking score of −11.13 kcal/mol. These findings highlight the high phenolic content, flavonoid levels, and antioxidant activity of these rice varieties, supporting their potential as anticancer agents. This study emphasizes the therapeutic and nutritional value of traditional rice, advocating their conservation and dietary inclusion.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100487"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144703770","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The potential of edible kombucha-derived bacterial cellulose for improving bread quality","authors":"Feyza Tosya ,&nbsp;Sibel Bölek ,&nbsp;Ahmet Katı","doi":"10.1016/j.bcdf.2025.100507","DOIUrl":"10.1016/j.bcdf.2025.100507","url":null,"abstract":"<div><div>Bacterial cellulose (BC) has the potential to eliminate quality issues in gluten-free products, including low gas retention and poor dough elasticity thanks to its gel-like structure, high water retention and thickening properties. This study investigated the impact of BC supplementation (0, 2, 4, and 6 %) on the rheological, textural, and nutritional properties of gluten-free dough and bread. Dough behavior was evaluated by extensional measurements, while bread quality was assessed through color, texture profile, microstructural imaging, sensory analysis, moisture content, and chemical composition. Increasing BC levels significantly enhanced dough extensibility (7.93 ± 1.65), dietary fiber content (5.72 ± 0.01), total phenolic content (251.38 ± 3.36 mg GAE/100 g), and antioxidant activity (19.69 ± 0.13 %) (p ≤ 0.05). Sensory evaluation indicated that bread with 2 % BC was most acceptable (3.59 ± 0.22). Overall, BC supplementation improved the technological and nutritional quality of gluten-free bread, demonstrating its potential as a functional ingredient in gluten-free formulations.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100507"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145464871","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formulation, physicochemical properties, antioxidant and antidiabetic activity of Morinda citrifolia L. extract-fortified purple yam (Dioscorea alata) cookies","authors":"Anastasia Wheni Indrianingsih ,&nbsp;Yuniar Khasanah ,&nbsp;Cici Darsih ,&nbsp;Heru Pitria Hastuti ,&nbsp;Ade Erma Suryani ,&nbsp;Nadia Udanti Suwanda ,&nbsp;Siti Tamaroh Cahyono Murti ,&nbsp;Anjar Windarsih ,&nbsp;Tri Wiyono ,&nbsp;Eka Rahayu ,&nbsp;Heni Purwaningsih ,&nbsp;Dwi Ni'maturrohmah ,&nbsp;Eka Noviana ,&nbsp;Donowati Tjokrokusumo","doi":"10.1016/j.bcdf.2025.100503","DOIUrl":"10.1016/j.bcdf.2025.100503","url":null,"abstract":"<div><div>Lifestyle modifications, particularly a healthy diet and increased physical activity, are critical for managing diabetes and other chronic diseases. This study aims to develop healthy cookies made with purple yam (<em>Dioscorea alata</em>) flour fortified with <em>Morinda citrifolia</em> L. extract. Three cookie formulas containing 5.6 %, 11.2 %, and 22.3 % <em>D. alata</em> flour were compared with a control (no <em>D. alata</em> flour). <em>M. citrifolia</em> L. extract (0.13 %) was added to each formula, along with standard cookie ingredients (wheat flour, egg, and sugar). Physicochemical properties of the cookies were evaluated using proximate composition, color, texture, water activity, total phenolic content (TPC), scanning electron microscopy (SEM), Fourier-transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), and X-ray fluorescence (XRF). Liquid chromatography-high resolution mass spectrometry (LC-HRMS) identified phytochemicals in <em>D. alata</em> flour, <em>M. citrifolia</em> L. extract, and the cookie formulations. Antioxidant activity was assessed via 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and β-carotene bleaching assays, while <em>in vitro</em> antidiabetic activity was evaluated through α-glucosidase and α-amylase inhibition. Increasing proportions of <em>D. alata</em> flour produced darker, harder cookies with higher water activity. Cookies with 22.3 % <em>D. alata</em> flour exhibited significantly higher TPC (229.09 mg gallic acid equivalent/g), DPPH scavenging activity (11.38 %), and antidiabetic activity (18.54 %) than the control. LC-HRMS revealed organic acids and fatty acids in <em>D. alata</em> flour and xanthone derivatives in <em>M. citrifolia</em> extract, which may contribute to these bioactivities. <em>M. citrifolia</em>-fortified <em>D. alata</em> cookies show strong potential as a functional food for diabetes prevention and management.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100503"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145319773","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Aims and Scope & Editorial Board","authors":"","doi":"10.1016/S2212-6198(25)00051-8","DOIUrl":"10.1016/S2212-6198(25)00051-8","url":null,"abstract":"","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100517"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145789989","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"In vitro antioxidant properties of modified cassava flour and its untargeted metabolomics","authors":"Yuniar Khasanah ,&nbsp;Anastasia Wheni Indrianingsih ,&nbsp;Agnes Murdiati ,&nbsp;Priyanto Triwitono","doi":"10.1016/j.bcdf.2025.100513","DOIUrl":"10.1016/j.bcdf.2025.100513","url":null,"abstract":"<div><div>The prevalence of diabetes increases. encouraging the utilization of biological resources to the greatest extent possible. Because of its bioactive components. yellow-fleshed cassava is regarded as a functional food source as well as a potential antioxidant. The purpose of this study was to evaluate the antioxidant properties of modified cassava flour. The antioxidant properties of the extracts and fractions were assessed using the 2.2-diphenyl-1-picryl-hydrazyl assay (DPPH). 2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid (ABTS). β-carotene bleaching assay. and Ferric Reducing Antioxidant Power (FRAP). Total phenolic content (TPC) and bioactive compounds were studied. The results showed TPC of modified cassava flour ranged from 5.46 mg GAE/g – 25.83 mg GAE/g. antioxidant activity using DPPH assay. ABTS assay. FRAP assay and β-carotene bleaching were 7.59 %–32.55 %; 17.91 mg TE/g – 45.22 mg TE/g; 0.05 mmol Fe (II)/g – 0.51 mmol Fe (II)/g; and 60.29 %–76.71 % respectively. Untargeted metabolomic using Liquid Chromatography – High Resolution Mass Spectrometry (LC-HRMS) showed that some bioactive compounds have the potential to act as antioxidants. such as 2-Anisic acid, 7-hydrohy-6-methoxy-2H-chromen-2-one (Scopoletin). 7-methoxy-6-{[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}-2H-chromen-2-one (scopoline), Norharman, α,α-Trehalose,and α-Eleostearic acid.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100513"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145683845","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"For cereal bran, rating of antioxidant capacity and screening of xanthine oxidase inhibitor","authors":"Ye Lou,&nbsp;Ming Cong Fan,&nbsp;Li Wang,&nbsp;Yan Li,&nbsp;Haifeng Qian","doi":"10.1016/j.bcdf.2025.100476","DOIUrl":"10.1016/j.bcdf.2025.100476","url":null,"abstract":"<div><div>Based on the free radical scavenging rate and xanthine oxidase (XOD) inhibition rate, the basic properties of different cereal bran were analyzed, and the key XOD inhibitor in bran extract was screened by ultrafiltration centrifugation combined with liquid chromatography. The effectiveness of ferulic acid (FA) in the regulation of hyperuricemia was evaluated by basic physiological indexes, expression of inflammatory factors and expression of urate transporter. The analysis of the basic properties of maize bran showed that the free phenol content of maize bran is 221.17 ± 8.03 mg GAE/100 g DW, and the bound phenol content is 245.88 ± 5.31 mg GAE/100 g DW, which is the highest among five kinds of cereal bran. The antioxidant capacity of bran was evaluated according to ABTS free radical scavenging rate and DPPH free radical scavenging rate. The IC₅₀ value of maize bran bound phenol was 0.23 μg/mL for ABTS and 2.76 μg/mL for DPPH. Eight potential XOD inhibitors were detected in maize bran bound phenol and among which FA had the highest XOD inhibition rate. Animal experiments demonstrated that FA could effectively alleviate slow weight gain, suppress the increased expression of inflammatory factors, and correct the abnormal expression of urate transporters in hyperuricemia-induced mice. The results can provide a basis that cereal bran as a dietary supplement and functional food take hyperuricemia regulation effect in the future.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100476"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144099060","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Purification, structural characterization, and in vitro fermentation properties of okra polysaccharides","authors":"Xin Li,&nbsp;Xiaojun Huang,&nbsp;Shaoping Nie","doi":"10.1016/j.bcdf.2025.100481","DOIUrl":"10.1016/j.bcdf.2025.100481","url":null,"abstract":"<div><div>In this study, two components of okra polysaccharide (OP-12 and OP-14) were isolated and purified. Their chemical structures and <em>in vitro</em> fermentation characteristics were studied to explore the structure-activity relationship in improving intestinal microecology. Results showed that OP-12 and OP-14 had structural differences. Compared with OP-14, OP-12 had higher neutral sugar content, molecular weight (<em>Mw</em>), and degree of branching. The most abundant monosaccharides in OP-12 were rhamnose (Rha) and galactose (Gal), while those in OP-14 were galacturonic acid (GalA). Methylation and nuclear magnetic resonance (NMR) analysis suggested OP-12 and OP-14 were likely pectin polysaccharides containing rhamnogalacturonan I (RG-I) domain and homogalacturonans (HG) domain, respectively. Furthermore, OP-12 and OP-14 with different chemical structures had differences in bacterial density, sugar consumption rate, short-chain fatty acids (SCFAs) production and intestinal microbiota composition during the fermentation process. OP-14 was rapidly utilized by intestinal flora at the early stage, whereas OP-12 was preferentially consumed in the middle-late stages. Correlation analysis revealed that the monosaccharide composition, degree of branching, and <em>Mw</em> of okra polysaccharides were closely related to the regulation effect of the gut microbiota and the types and concentrations of SCFAs.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100481"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144502738","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}