发酵-协同物理改性：提高花生壳可溶性膳食纤维的理化性质和生物活性

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-06-16 DOI:10.1016/j.fochx.2025.102667

Qiong Wu , Xinru Wu , Zifei Wang , Zhitong Cai , Yonggang Dai

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引用次数: 0

摘要

本研究以植物乳杆菌BNCC 339790为原料，从花生壳中提取可溶性膳食纤维（SDF），并采用超声波、微波和超高压等方法对其进行改性，研究其对可溶性膳食纤维（SDF）性能的影响。超高压改性使SDF的持水和持油能力分别提高了1.74倍和2.07倍。表征表明，三种方法改性后，结晶度降低，表面形貌改变，粗糙度和孔隙度增加。此外，微波处理的SDF具有更好的热稳定性。超声处理显著增强了SDF对胰脂肪酶（由62.44%提高到83.33%）和α-淀粉酶（由79.81%提高到94.94%）的抑制作用，改善了降糖和降脂潜能。此外，超声修饰的SDF通过显著抑制TNF-α、IL-6和IL-1β的表达，显示出显著的抗炎活性。本研究为SDF的进一步开发、在功能食品中的推广及其他潜在应用奠定了基础。

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Fermentation-synergized physical modification: Enhancing physicochemical properties and bioactivities of soluble dietary fiber from peanut shells

In this study, Lactiplantibacillus plantarum BNCC 339790 was employed to extract soluble dietary fiber (SDF) from peanut shells, followed by modification using ultrasonic, microwave, and ultra-high-pressure methods to investigate their effects on SDF properties. Ultra-high-pressure modification increased SDF's water-holding and oil-holding capacities by 1.74-fold and 2.07-fold, respectively. Characterization revealed decreased crystallinity and altered surface morphology with increased roughness and porosity after modification by the three methods. In addition, microwave-treated SDF exhibited better thermal stability. Ultrasonic treatment significantly enhanced SDF's inhibitory effects on pancreatic lipase (from 62.44 % to 83.33 %) and α-amylase (from 79.81 % to 94.94 %), demonstrated improved hypoglycemic and hypolipidemic potential. Furthermore, ultrasonically modified SDF exhibited significant anti-inflammatory activity by significantly suppressing TNF-α, IL-6, and IL-1β expression. This study provides a foundation for the further development of SDF and its promotion in functional foods and other potential applications.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.