Chunping Chen , Yonghui Dong , Min Luo , Yushan Liu , Cong Zheng , Xiaotong Zhai , Yaxian Yang , Jiale Zhao , Caian He , Min Wang
{"title":"电子束辐照解锁麦麸阿拉伯木聚糖的益生元潜力:结构修饰和肠道微生物群调节","authors":"Chunping Chen , Yonghui Dong , Min Luo , Yushan Liu , Cong Zheng , Xiaotong Zhai , Yaxian Yang , Jiale Zhao , Caian He , Min Wang","doi":"10.1016/j.foodhyd.2025.111992","DOIUrl":null,"url":null,"abstract":"<div><div>Wheat bran arabinoxylan (WBAX), a major dietary fiber in wheat bran, exhibits limited physiological functionality due to its poor solubility and rigid structure. This study investigated the impact of electron beam irradiation (EBI) at 0, 5, 10, and 15 kGy on the structural, physicochemical, and fermentative properties of insoluble WBAX (WIAX). EBI induced dose-dependent depolymerization, glycosidic bond cleavage, and surface alterations, as evidenced by molecular weight analysis, XRD, FTIR, SEM, BET and thermogravimetric characterization. Moderate doses (5 and 10 kGy) significantly improved solubility, hydration properties, lipid-binding capacity, and adsorption of nitrites, bile salts, cholesterol, and glucose. The most pronounced enhancements were observed at 10 kGy, while 15 kGy caused excessive structural degradation and diminished functional performance. <em>In vitro</em> fecal fermentation further demonstrated that WIAX irradiated at 10 kGy promoted bacterial growth, accelerated carbohydrate utilization, and significantly increased antioxidant activity and short-chain fatty acid (SCFAs) production. Microbial community analysis revealed that EBI- treated WIAX, particularly at 10 kGy, enriched beneficial genera such as <em>Limosilactobacillus</em> and <em>Lactobacillus</em> and reduced the abundance of <em>Proteobacteria</em>, indicating improved prebiotic potential. Overall, these findings establish EBI as an effective, non-thermal approach to modulate the structural and functional properties of WIAX. By optimizing the irradiation dose-especially at 10 kGy-EBI-treated WIAX shows strong potential as a functional dietary fiber for gut microbiota regulation and metabolic health promotion.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 111992"},"PeriodicalIF":11.0000,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Electron beam irradiation unlocks the prebiotic potential of wheat bran arabinoxylan: Structural modification and gut microbiota modulation\",\"authors\":\"Chunping Chen , Yonghui Dong , Min Luo , Yushan Liu , Cong Zheng , Xiaotong Zhai , Yaxian Yang , Jiale Zhao , Caian He , Min Wang\",\"doi\":\"10.1016/j.foodhyd.2025.111992\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Wheat bran arabinoxylan (WBAX), a major dietary fiber in wheat bran, exhibits limited physiological functionality due to its poor solubility and rigid structure. This study investigated the impact of electron beam irradiation (EBI) at 0, 5, 10, and 15 kGy on the structural, physicochemical, and fermentative properties of insoluble WBAX (WIAX). EBI induced dose-dependent depolymerization, glycosidic bond cleavage, and surface alterations, as evidenced by molecular weight analysis, XRD, FTIR, SEM, BET and thermogravimetric characterization. Moderate doses (5 and 10 kGy) significantly improved solubility, hydration properties, lipid-binding capacity, and adsorption of nitrites, bile salts, cholesterol, and glucose. The most pronounced enhancements were observed at 10 kGy, while 15 kGy caused excessive structural degradation and diminished functional performance. <em>In vitro</em> fecal fermentation further demonstrated that WIAX irradiated at 10 kGy promoted bacterial growth, accelerated carbohydrate utilization, and significantly increased antioxidant activity and short-chain fatty acid (SCFAs) production. Microbial community analysis revealed that EBI- treated WIAX, particularly at 10 kGy, enriched beneficial genera such as <em>Limosilactobacillus</em> and <em>Lactobacillus</em> and reduced the abundance of <em>Proteobacteria</em>, indicating improved prebiotic potential. Overall, these findings establish EBI as an effective, non-thermal approach to modulate the structural and functional properties of WIAX. By optimizing the irradiation dose-especially at 10 kGy-EBI-treated WIAX shows strong potential as a functional dietary fiber for gut microbiota regulation and metabolic health promotion.</div></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":\"172 \",\"pages\":\"Article 111992\"},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2025-09-17\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X2500952X\",\"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 Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X2500952X","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}
Electron beam irradiation unlocks the prebiotic potential of wheat bran arabinoxylan: Structural modification and gut microbiota modulation
Wheat bran arabinoxylan (WBAX), a major dietary fiber in wheat bran, exhibits limited physiological functionality due to its poor solubility and rigid structure. This study investigated the impact of electron beam irradiation (EBI) at 0, 5, 10, and 15 kGy on the structural, physicochemical, and fermentative properties of insoluble WBAX (WIAX). EBI induced dose-dependent depolymerization, glycosidic bond cleavage, and surface alterations, as evidenced by molecular weight analysis, XRD, FTIR, SEM, BET and thermogravimetric characterization. Moderate doses (5 and 10 kGy) significantly improved solubility, hydration properties, lipid-binding capacity, and adsorption of nitrites, bile salts, cholesterol, and glucose. The most pronounced enhancements were observed at 10 kGy, while 15 kGy caused excessive structural degradation and diminished functional performance. In vitro fecal fermentation further demonstrated that WIAX irradiated at 10 kGy promoted bacterial growth, accelerated carbohydrate utilization, and significantly increased antioxidant activity and short-chain fatty acid (SCFAs) production. Microbial community analysis revealed that EBI- treated WIAX, particularly at 10 kGy, enriched beneficial genera such as Limosilactobacillus and Lactobacillus and reduced the abundance of Proteobacteria, indicating improved prebiotic potential. Overall, these findings establish EBI as an effective, non-thermal approach to modulate the structural and functional properties of WIAX. By optimizing the irradiation dose-especially at 10 kGy-EBI-treated WIAX shows strong potential as a functional dietary fiber for gut microbiota regulation and metabolic health promotion.
期刊介绍:
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.