Siyi Jiao , Qianqian Guo , Wanting Ren , Mengnan Zhou , Shengquan Dai , Yuqi Zhao , Wenyue Yang , Chunxia Xiao , Xuebo Liu , Danna Wang , Beita Zhao
{"title":"通过双歧杆菌发酵获得的原麦麸膳食纤维的生产、结构和功能特性","authors":"Siyi Jiao , Qianqian Guo , Wanting Ren , Mengnan Zhou , Shengquan Dai , Yuqi Zhao , Wenyue Yang , Chunxia Xiao , Xuebo Liu , Danna Wang , Beita Zhao","doi":"10.1016/j.foodchem.2025.143264","DOIUrl":null,"url":null,"abstract":"<div><div>The effects of <em>Bifidobacterium</em> fermentation on dietary fiber (DF) of prosomillet bran were studied. Firstly, optimal fermentation conditions for extracting soluble dietary fiber were determined through single factor tests and orthogonal experiments. The structural features were evaluated by means of scanning electron microscopy, X-ray diffraction, Fourier infrared spectroscopy, particle size analysis, thermogravimetric analysis, and monosaccharide content. The results showed that some the crystal structure changed from crystal to non-crystal, which was followed by the decrease of thermal stability. The DF's surface loosened and its particle size decreased after fermentation. Meanwhile, DF showed similar spectral characteristics before and after fermentation, but the monosaccharide composition changed. Furthermore, the physicochemical properties were investigated. The fermented DF exhibited higher water swelling capacity, water holding capacity, oil holding capacity. Finally, improvements in glucose adsorption capacity, cation exchange and antioxidant properties were observed. These results indicated that <em>Bifidobacteria</em> fermentation is beneficial to the modification of DF.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"475 ","pages":"Article 143264"},"PeriodicalIF":9.8000,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Production, structural and functional properties of dietary fiber from prosomillet bran obtained through Bifidobacterium fermentation\",\"authors\":\"Siyi Jiao , Qianqian Guo , Wanting Ren , Mengnan Zhou , Shengquan Dai , Yuqi Zhao , Wenyue Yang , Chunxia Xiao , Xuebo Liu , Danna Wang , Beita Zhao\",\"doi\":\"10.1016/j.foodchem.2025.143264\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>The effects of <em>Bifidobacterium</em> fermentation on dietary fiber (DF) of prosomillet bran were studied. Firstly, optimal fermentation conditions for extracting soluble dietary fiber were determined through single factor tests and orthogonal experiments. The structural features were evaluated by means of scanning electron microscopy, X-ray diffraction, Fourier infrared spectroscopy, particle size analysis, thermogravimetric analysis, and monosaccharide content. The results showed that some the crystal structure changed from crystal to non-crystal, which was followed by the decrease of thermal stability. The DF's surface loosened and its particle size decreased after fermentation. Meanwhile, DF showed similar spectral characteristics before and after fermentation, but the monosaccharide composition changed. Furthermore, the physicochemical properties were investigated. The fermented DF exhibited higher water swelling capacity, water holding capacity, oil holding capacity. Finally, improvements in glucose adsorption capacity, cation exchange and antioxidant properties were observed. These results indicated that <em>Bifidobacteria</em> fermentation is beneficial to the modification of DF.</div></div>\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"475 \",\"pages\":\"Article 143264\"},\"PeriodicalIF\":9.8000,\"publicationDate\":\"2025-02-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0308814625005151\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625005151","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Production, structural and functional properties of dietary fiber from prosomillet bran obtained through Bifidobacterium fermentation
The effects of Bifidobacterium fermentation on dietary fiber (DF) of prosomillet bran were studied. Firstly, optimal fermentation conditions for extracting soluble dietary fiber were determined through single factor tests and orthogonal experiments. The structural features were evaluated by means of scanning electron microscopy, X-ray diffraction, Fourier infrared spectroscopy, particle size analysis, thermogravimetric analysis, and monosaccharide content. The results showed that some the crystal structure changed from crystal to non-crystal, which was followed by the decrease of thermal stability. The DF's surface loosened and its particle size decreased after fermentation. Meanwhile, DF showed similar spectral characteristics before and after fermentation, but the monosaccharide composition changed. Furthermore, the physicochemical properties were investigated. The fermented DF exhibited higher water swelling capacity, water holding capacity, oil holding capacity. Finally, improvements in glucose adsorption capacity, cation exchange and antioxidant properties were observed. These results indicated that Bifidobacteria fermentation is beneficial to the modification of DF.
期刊介绍:
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.