Bioactive Carbohydrates and Dietary Fibre最新文献_第7页

Thermal processing of wheat bran: Effect on the bioactive compounds and dietary fiber 麦麸的热加工：对生物活性化合物和膳食纤维的影响

Bioactive Carbohydrates and Dietary Fibre Pub Date : 2024-07-06 DOI: 10.1016/j.bcdf.2024.100433

Reshma Saroj , Seeratpreet Kaur , Mudasir Ahmad Malik , Vinita Puranik , Devinder Kaur

{"title":"Thermal processing of wheat bran: Effect on the bioactive compounds and dietary fiber","authors":"Reshma Saroj , Seeratpreet Kaur , Mudasir Ahmad Malik , Vinita Puranik , Devinder Kaur","doi":"10.1016/j.bcdf.2024.100433","DOIUrl":"https://doi.org/10.1016/j.bcdf.2024.100433","url":null,"abstract":"<div><p>In the current study bran from six wheat cultivars were subjected to different heat treatments and the effect of heat treatments on the bioactive composition, dietry fibre content and structure of wheat bran was evaluated. The findings indicated that thermally treated wheat bran contains higher soluble dietary fiber, but lower insoluble and total dietary fiber than untreated wheat bran samples. Microwave heat treatment caused highest increase in the soluble dietary fiber content and highest soluble dietary fiber content was observed in bran of WH-1105 wheat variety. The presence of six different phenolic acids evaluated were gallic acid, <em>p</em>-hydroxybenzoic acid, ferulic acid, syringic acid, vanillic acid, and <em>p</em>-coumeric. Heat treatment caused significant increase in all the six phenolic acids. The bran sample obtained from wheat variety WH-1105 showed highest level of all phenolic acid among the all-bran sample obtained from other wheat varieties. Among the all heat treatments, microwave heat treatment caused highest increase in the phenolic acids. Among all phenolic acid evaluated highest increase was observed for syringic acid after microwave heat treatment in the bran of WH-1105 wheat variety. Further it was observed that crystallinity index significantly increased after thermal treatment and microwave heating caused higher increase in crystallinity than other heat treatments.</p></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"32 ","pages":"Article 100433"},"PeriodicalIF":0.0,"publicationDate":"2024-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141583442","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}

引用次数: 0

Effects of processed oats and pinto beans on the composition of human gut microbiome: An in vitro study 加工燕麦和松豆对人体肠道微生物群组成的影响：体外研究

Bioactive Carbohydrates and Dietary Fibre Pub Date : 2024-07-06 DOI: 10.1016/j.bcdf.2024.100434

Yongjia Gong , Liping Zhao , Mukund Karwe , Juzhong Tan

{"title":"Effects of processed oats and pinto beans on the composition of human gut microbiome: An in vitro study","authors":"Yongjia Gong , Liping Zhao , Mukund Karwe , Juzhong Tan","doi":"10.1016/j.bcdf.2024.100434","DOIUrl":"https://doi.org/10.1016/j.bcdf.2024.100434","url":null,"abstract":"<div><p>Oats and pinto beans, which are rich in dietary fibers and plant proteins, are two common ingredients for many processed food products, such as puffed snacks and canned foods. The objective of this study was to investigate the gut microbiome response to processed oats and pinto beans food products. Raw oats and pinto beans were canned, boiled, and extruded at selected temperatures to simulate the commercial food processing practices. The processed oat and pinto bean samples were digested in an <em>in vitro</em> digestion system, and were subjected to <em>in vitro</em> fermentation by gut bacteria from human feces, which simulated the reactions between the undigested food components and the gut microbiome. The resulting metabolites were quantitatively and qualitatively measured, the compositions of the gut microbiome were determined by 16S rRNA sequencing, and the microbiota were classified and clustered based on their amplicon sequence variants (ASVs) and co-abundancies. The results showed that pinto beans generated more gas and short-chain fatty acids (SCFA) than oats. Boiled oats had a good retention of non-digestible fermentable contents (NDFCs) for the gut microbiota to act on, resulting in greater gas and acid production than other processed oat samples. However, for processed pinto beans, high-temperature extrusion and canning resulted in more NDFCs through starch gelatinization and retrogradation. Guild-based analysis was applied to microbiome analysis to identify key bacteria contributing to microbial shift. Bacteria such as <em>Escherichia-Shigella, Streptococcus, Anaerostipes</em> were promoted in extruded oats, while <em>Lachnospiraceae, Eubacterium hallii, Butyricicoccus</em> were significantly promoted in boiled and low-temperature extruded pinto beans.</p></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"32 ","pages":"Article 100434"},"PeriodicalIF":0.0,"publicationDate":"2024-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141594343","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}

引用次数: 0

Prebiotic potential of rambutan peel with cardamom oil and its application to extend the shelf-life of plant-base rice milk 红毛丹皮与豆蔻油的益生元潜力及其在延长植物基米浆货架期中的应用

Bioactive Carbohydrates and Dietary Fibre Pub Date : 2024-07-05 DOI: 10.1016/j.bcdf.2024.100438

Pailin Chaidech , Kitiya Suhem , Nattana Kongchoosi , Narumol Matan

{"title":"Prebiotic potential of rambutan peel with cardamom oil and its application to extend the shelf-life of plant-base rice milk","authors":"Pailin Chaidech , Kitiya Suhem , Nattana Kongchoosi , Narumol Matan","doi":"10.1016/j.bcdf.2024.100438","DOIUrl":"10.1016/j.bcdf.2024.100438","url":null,"abstract":"<div><p>This study explores the impact of cardamom oil vapor on the structure, functional performance, and prebiotic properties of rambutan peel, along with its application in plant-based rice milk. The prebiotic potential of rambutan peel, both with and without cardamom oil at 30 μl, was investigated on probiotics (<em>Lactobacillus plantarum</em> and <em>Bifidobacterium longum</em>) and their effectiveness against gut pathogenic bacteria (<em>Escherichia coli</em>, <em>Listeria monocytogenes</em>, and <em>Salmonella</em> Typhimurium). The effects of treated rambutan peel on the shelf-life and quality of plant-based rice milk were studied at 4 °C for 20 days. Rambutan peel exhibited a high content of dietary fiber, with approximately 33 % insoluble dietary fibers and 15 % soluble fibers. After treatment of the peel with cardamom oil, a larger area and bigger pore size on rambutan peel were observed, along with a higher oil capacity content, phenolic color pigments, and antioxidant activity. Rambutan peel with cardamom oil increased the relative abundances of <em>Lactobacillus</em> and <em>Bifidobacterium</em> while decreasing the relative abundances of all the gut pathogens in this study. The treated rambutan peel formed a gelling structure in the texture of rice milk with higher viscosity. Additionally, the shelf-life of rice milk containing treated rambutan peel was found to be at least 20 days without the growth of pathogenic bacteria, compared to the control (<5 days). These findings highlight the potential application of rambutan peel with cardamom oil as a novel prebiotic active ingredient in functional foods for the first time, producing a safe, functional product that enhances the utilization of waste fruit.</p></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"32 ","pages":"Article 100438"},"PeriodicalIF":0.0,"publicationDate":"2024-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141624019","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}

引用次数: 0

Effects of adding blueberry residue powder and extrusion processing on microstructure and in vitro digestibility of indica rice flour 添加蓝莓渣粉和挤压加工对籼米粉微观结构和体外消化率的影响

Bioactive Carbohydrates and Dietary Fibre Pub Date : 2024-07-04 DOI: 10.1016/j.bcdf.2024.100435

Xinzhen Zhang , Yang Gao , Ran Wang , Gexing Zhang , Yue Sun , Xueling Li , Jin Liang

{"title":"Effects of adding blueberry residue powder and extrusion processing on microstructure and in vitro digestibility of indica rice flour","authors":"Xinzhen Zhang , Yang Gao , Ran Wang , Gexing Zhang , Yue Sun , Xueling Li , Jin Liang","doi":"10.1016/j.bcdf.2024.100435","DOIUrl":"https://doi.org/10.1016/j.bcdf.2024.100435","url":null,"abstract":"<div><p>Using crushed indica rice flour as the main raw material, after adding blueberry residue powder, the indica rice puffed powder containing blueberry residue (IREPBR) was obtained through extrusion and crushing. The effects of adding blueberry residue and extrusion processing on the microstructure and <em>in vitro</em> digestibility of indica rice flour were studied. The basic component analysis results showed that the fat and total starch content of indica rice powder significantly decreased after adding blueberry residue powder and extrusion puffing, while the total dietary fiber content significantly increased. The results of scanning electron microscope (SEM) showed that there were many pits and bubbles in the extruded indica rice flour after adding blueberry residue powder. Compared with indica rice flour (IRF), its Water Absorption Index (WAI) and Water Solubility Index (WSI) significantly increased, and its thermal properties also changed. XRD and FT-IR analysis showed that after extrusion, the crystalline morphology of indica rice starch changed from A-type to V-type, and the relative crystallinity also changed. In addition, the content of resistant starch (RS) in indica rice flour added with blueberry residue powder and processed by extrusion increased significantly, while the starch hydrolysis rate and estimated blood glucose index (eGI) decreased.</p></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"32 ","pages":"Article 100435"},"PeriodicalIF":0.0,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141583009","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}

引用次数: 0

Actazin® green kiwifruit powder consumption at 600 mg per day for 28 days improves stool form and relieves occasional constipation in healthy individuals: A randomized controlled trial 每天服用 600 毫克 Actazin® 绿色猕猴桃粉，持续 28 天，可改善健康人的粪便形态，缓解偶发性便秘：随机对照试验

Bioactive Carbohydrates and Dietary Fibre Pub Date : 2024-07-03 DOI: 10.1016/j.bcdf.2024.100436

Emma Graham , Starin McKeen , Erin D. Lewis , Malkanthi Evans , Zhaoping Li , Susanne M. Henning , Neville Jopson , Jennifer Gu , Doug Rosendale

{"title":"Actazin® green kiwifruit powder consumption at 600 mg per day for 28 days improves stool form and relieves occasional constipation in healthy individuals: A randomized controlled trial","authors":"Emma Graham , Starin McKeen , Erin D. Lewis , Malkanthi Evans , Zhaoping Li , Susanne M. Henning , Neville Jopson , Jennifer Gu , Doug Rosendale","doi":"10.1016/j.bcdf.2024.100436","DOIUrl":"https://doi.org/10.1016/j.bcdf.2024.100436","url":null,"abstract":"<div><p>Constipation is a global issue which impacts quality of life. Kiwifruit promote laxation without the urgency induced by therapeutic laxatives. Actazin® is a skinless, seedless, cold-processed green kiwifruit powder previously shown to improve laxation at 2400 mg daily dosages. Here we investigated the laxation support provided by a 600 mg daily dosage of Actazin.</p><p>A randomized, double-blinded, placebo-controlled parallel study for 28 days across four North American sites (NCT03462199) enrolled 85 participants with non-pathological constipation who had ≤3 complete spontaneous bowel movements (CSBM) per week. Participants consuming Actazin reported improved Bristol stool form scores (BSFS) over placebo (p < 0.05), improving the normality of stool form. Both Actazin and placebo showed improvements of >1 CSBM per week over baseline (p < 0.05). Actazin was safe and well tolerated by participants and resulted in changes (p < 0.05) in the relative abundance of fecal bacterial taxa consistent with consumption of kiwifruit cell wall components.</p><p>This study demonstrated that once daily supplementation of 600 mg Actazin green kiwifruit powder resulted in clinically significant improvements in stool form and improved participant bowel habits in healthy individuals with occasional constipation. To the best of our knowledge this is the first recorded observation of this BSFS improvement over placebo by a kiwifruit product.</p></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"32 ","pages":"Article 100436"},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141583008","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}

引用次数: 0

Innovative approaches to pectin processing: Enhancing techno-functional properties for applications in food and beyond 果胶加工的创新方法：提高技术功能特性，应用于食品及其他领域

Bioactive Carbohydrates and Dietary Fibre Pub Date : 2024-07-03 DOI: 10.1016/j.bcdf.2024.100437

Gurjeet Kaur , Zakir Showat Khan , Ömer Said Toker , Mohmad Sayeed Bhat , Bulent Basyigit , Abdullah Kurt , Sarvesh Rustagi , Shweta Suri , Samaneh Hatami , Shemilah Fayaz , Thameed Aijaz

{"title":"Innovative approaches to pectin processing: Enhancing techno-functional properties for applications in food and beyond","authors":"Gurjeet Kaur , Zakir Showat Khan , Ömer Said Toker , Mohmad Sayeed Bhat , Bulent Basyigit , Abdullah Kurt , Sarvesh Rustagi , Shweta Suri , Samaneh Hatami , Shemilah Fayaz , Thameed Aijaz","doi":"10.1016/j.bcdf.2024.100437","DOIUrl":"https://doi.org/10.1016/j.bcdf.2024.100437","url":null,"abstract":"<div><p>Pectin, a natural polysaccharide, has a great scope in food industries due to its valuable techno-functional characteristics including stabilization, gelation, and thickening and emulsification. To widen the applicability and address specific challenges associated with food formulations, there is a need to explore some promising techniques to further enhance its techno-functional properties. This review provides an overview of some novel approaches as well their combinations with other techniques to process pectin. Non-thermal techniques such as high-intensity ultrasound (HIU), high hydrostatic pressure processing (HHPP), pulsed electric field (PEF) are the commonly adopted which lead to pectin modification, promotion of enzymatic reactions and hence, improve weight distribution, gelation, emulsifying and rheological properties. Furthermore, use of combined HIU and Enzyme Systemhas emerged as a green and sustainable protocol which improves pectin solubilization and its better dispersion in food products. Apart from this, a controlled oxidation reaction known as Fenton system has been investigated for its scope in pectin modification either used individually or coupled with other methods. Thus, a deep insight of these techniques is need of hour to assist food processors in designing pectin based novel food products along with unlocking the primary factors to be considered and their optimization for future food developments.</p></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"32 ","pages":"Article 100437"},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141539702","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}

引用次数: 0

Molecular docking analysis of Ficus religiosa L. fruit extracts with HMG-COA reductase inhibitors, anti-hyperlipidemic effects of its in Albino wistar rats, triggered by Triton-X 100 and High fat diet Ficus religiosa L. 果实提取物与 HMG-COA 还原酶抑制剂的分子对接分析，以及其在 Triton-X 100 和高脂饮食诱发的白化黑线狸大鼠中的抗高血脂作用

Bioactive Carbohydrates and Dietary Fibre Pub Date : 2024-06-28 DOI: 10.1016/j.bcdf.2024.100429

Shivakumar Inamdar , Makhmur Ahmad , B. Tazneem , Sana Hashmi , Bhagyalakshmi Kulkarni , Bander M. Aldhabi , Ruqaiya Jamal , Mohamad Taleuzzaman

{"title":"Molecular docking analysis of Ficus religiosa L. fruit extracts with HMG-COA reductase inhibitors, anti-hyperlipidemic effects of its in Albino wistar rats, triggered by Triton-X 100 and High fat diet","authors":"Shivakumar Inamdar , Makhmur Ahmad , B. Tazneem , Sana Hashmi , Bhagyalakshmi Kulkarni , Bander M. Aldhabi , Ruqaiya Jamal , Mohamad Taleuzzaman","doi":"10.1016/j.bcdf.2024.100429","DOIUrl":"10.1016/j.bcdf.2024.100429","url":null,"abstract":"<div><p>Hyperlipidemia is the major risk factor for coronary artery disease in various patients suffering with cardiovascular disorders. Literature claims that flavonoids and phenolic compounds are able to reduce hyperlipidemia. Aim of the present study is to establish antihyperlipidemic activity of <em>Ficus religiosa</em> L. fruits extract with molecular docking approach and perform in-vivo study.</p><p>Extraction has performed by Soxhlet apparatus with methanol for 72 h. Further, the extract has subjected to phytochemical tests followed by GC-MS analysis. Molecular docking study has been conducted to screening the compounds in extract which have affinity to HMG-COA reductase (PDB ID: 1HWK) receptor with reference to Atorvastatin. Anti-hyperlipidemic activity of the extract has investigated by studying in vivo effects on Triton-X 100 and High fat diet induced animal model. The animals were divided in 5 groups of 6 each. The extract has administered at a dose of 1000 mg/kg (p.o) and 500 mg/kg (p.o) to both models. Atorvastatin was used as standard.</p><p>The GC-MS result of <em>Ficus religiosa</em> L. fruits has demonstrated the presence of phenols, flavonoids. Molecular docking study has been performed to identify the anti-oxidant compounds in the extracts. The extract has shown a significant decrease in the levels of Body weight, serum cholesterol, glucose, triglyceride, LDL, VLDL and significant increase in the level of serum HDL. The result of the research has showed that <em>Ficus religiosa</em> L. fruits possess antihyperlipidemic activity in both groups; the results were statistically significant compared to Atorvastatin.</p></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"32 ","pages":"Article 100429"},"PeriodicalIF":0.0,"publicationDate":"2024-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141951440","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}

引用次数: 0

Polysaccharides and atherosclerosis: Focus on the role of key genes of cholesterol metabolism in macrophages 多糖与动脉粥样硬化：关注巨噬细胞中胆固醇代谢关键基因的作用

Bioactive Carbohydrates and Dietary Fibre Pub Date : 2024-06-27 DOI: 10.1016/j.bcdf.2024.100430

Alexandra S. Utkina , Vasily P. Karagodin , Margarita A. Sazonova , Shaw-Fang Yet

{"title":"Polysaccharides and atherosclerosis: Focus on the role of key genes of cholesterol metabolism in macrophages","authors":"Alexandra S. Utkina , Vasily P. Karagodin , Margarita A. Sazonova , Shaw-Fang Yet","doi":"10.1016/j.bcdf.2024.100430","DOIUrl":"https://doi.org/10.1016/j.bcdf.2024.100430","url":null,"abstract":"<div><p>Based on nutrigenomics approaches, the mechanisms of action of glucan on the accumulation and efflux of cholesterol from macrophages derived from the THP-1 cell line were studied. At the first stage, it was established that glucan does not have the ability to inhibit the accumulation of Cholesterol in the macrophages caused by the action of modified low-density lipoproteins (mLDL) on them. However, glucan accelerates the efflux of Cholesterol from the macrophages loaded with it, and this effect is commensurate with the action of verapamil and alpinetin. At the second stage of the work, transcriptomic analysis made it possible to detect differentially expressed genes by observing the effect of glucan on both accumulation and efflux of Cholesterol from the macrophages. In mLDL-induced Cholesterol accumulation, the presence of glucan in the cell model did not change the overall pattern of gene expression, at the same time, monitoring Cholesterol efflux revealed the ability of glucan to increase (LDLR, INSIG1, SCARB1, STARD3, ABCA1) or decrease (FADS1, SR-BI, DSC1) the expression of a set of genes different from the key Cholesterol accumulation genes. Evaluation of the biological activity of genes, associated with accumulation Cholesterol, indicates their role in immune and inflammatory processes, while genes with other functions, including genes known as regulators of Cholesterol metabolism, are involved to a greater extent in Сholesterol efflux under the action of glucan. A conclusion was made that in relation to the pathology of atherosclerosis, it is necessary to consider glucan not so much as a prophylactic, but as a therapeutic agent.</p></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"32 ","pages":"Article 100430"},"PeriodicalIF":0.0,"publicationDate":"2024-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141482141","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}

引用次数: 0

Evaluation of the functional properties of short-chain xylooligosaccharides obtained from the enzymatic hydrolysis of bamboo culm 评估通过酶水解竹秆获得的短链木寡糖的功能特性

Bioactive Carbohydrates and Dietary Fibre Pub Date : 2024-06-27 DOI: 10.1016/j.bcdf.2024.100431

Marcos Fellipe da Silva , William Gustavo Sganzerla , Patrícia Félix Ávila , Tânia Forster Carneiro , Maria Teresa Pedrosa Silva Clerici , Rosana Goldbeck

{"title":"Evaluation of the functional properties of short-chain xylooligosaccharides obtained from the enzymatic hydrolysis of bamboo culm","authors":"Marcos Fellipe da Silva , William Gustavo Sganzerla , Patrícia Félix Ávila , Tânia Forster Carneiro , Maria Teresa Pedrosa Silva Clerici , Rosana Goldbeck","doi":"10.1016/j.bcdf.2024.100431","DOIUrl":"https://doi.org/10.1016/j.bcdf.2024.100431","url":null,"abstract":"<div><p>Xylooligosaccharides (XOS) are important oligomers of xylose. XOS have received particular interest in recent years from the food and pharmaceutical industries due to their functional properties associated with fighting diseases and maintaining health. Therefore, the objective of this work was to evaluate the in vitro digestibility, prebiotic, and antioxidant effects, as well as the production of short-chain fatty acids from short-chain XOS obtained from enzymatic hydrolysis of the bamboo culm. The xylan extracted from the bamboo culm was subjected to enzymatic hydrolysis at an endoxylanases concentration of 7.5 mg protein/g xylan at 50 °C and pH 5.0 for 24 h. The extract obtained showed a high concentration of XOS, approximately 5 g/L, composed of xylobiose (2.39 g/L), xylotriose (1.31 g/L), xylotetraose (0.567 g/L), xylopentose (0.223 g/L) and xylohexose (0.18 g/L). The in vitro digestibility tests indicated that the XOS presented a high and desirable resistance to digestion, considering that 97.65% of the XOS remained intact in the simulated intestinal phase. The XOs showed an expressive prebiotic effect, promoting the growth of <em>Lactobacillus acidophilus</em> and <em>Bifidobacterium bifidu</em><em>m</em>, fermenting the XOS and producing short-chain fatty acids, highlighting acetate, propionate, and butyrate. These organic acids play important roles in fighting inflammation, protecting brain functions, and inhibiting the development of cancer cells and pathogens. XOS showed a high total antioxidant capacity, eliminating 73.5% of the DPPH free radicals. Finally, the XOS produced from bamboo culm has great prebiotic potential and excellent antioxidant activity and can be applied to food and pharmaceutical products.</p></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"32 ","pages":"Article 100431"},"PeriodicalIF":0.0,"publicationDate":"2024-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141482142","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}

引用次数: 0

Prebiotic potential of melon (Cucumis melo L.) and watermelon (Citrullus lanatus) shell flours 甜瓜（Cucumis melo L.）和西瓜（Citrullus lanatus）壳粉的益生素潜力

Bioactive Carbohydrates and Dietary Fibre Pub Date : 2024-06-13 DOI: 10.1016/j.bcdf.2024.100428

Claudia Mariana Pérez-Juárez , Jesús David García Ortiz , Adriana Carolina Flores-Gallegos , Silvia Marina Herrera-Gonzalez , Marisol Cruz-Requena , Aidé Sáenz-Galindo , Raúl Rodríguez-Herrera

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