Search Results (87)

Flammulina velutipes roots, abundant edible mushroom by-products, have potential for value-added utilization. This study evaluated the effects of Lactiplantibacillus plantarum (Lpb. plantarum) and Lactobacillus delbrueckii subsp. bulgaricus (Lab. bulgaricus) fermentation on the physicochemical properties, antioxidant activity, flavor characteristics, sensory characteristics, and metabolite profiles of F. velutipes roots. Fermentation significantly increased soluble dietary fiber (SDF) from 1.537 to 1.722 g/100 g and DPPH radical scavenging activity from 27.88% to 59.92% in Lpb. plantarum-treated samples. GC-IMS analysis showed that fermentation increased several flavor-active aldehydes, esters, alcohols, organic acids, and ketones, thereby improving aroma complexity. LC-MS-based untargeted metabolomics revealed that amino acid metabolism, fatty acid metabolism, organic acid metabolism, and phenylpropanoid-related pathways were closely associated with flavor formation and antioxidant enhancement. Both Lpb. Plantarum and Lab. bulgaricus fermentation enhanced the accumulation of organic acids, sugar alcohols, and aromatic precursors, supporting improved antioxidant activity. Notably, Lpb. plantarum elicited broader metabolic shifts involving hydroxy fatty acids, esters, while Lab. bulgaricus more strongly promoted organic acid and aromatic metabolite accumulation, contributing to a more acidic and malty flavor profile. Sensory evaluation and electronic tongue analysis further confirmed that fermentation enhanced aroma and palatability, while increasing sourness and reducing bitterness and astringency. These results suggest that starter-culture-dependent lactic acid bacteria fermentation is an effective strategy for improving the functional and sensory characteristics of F. velutipes root by-products. Full article

Hyperlipidemia is a chronic metabolic disorder driven by impaired lipid homeostasis. In this study, the steam explosion (SE)-assisted extraction was applied to obtain soluble dietary fiber (SDF) from ginger peel residue. Based on single-factor and orthogonal optimization experiments, SE treatment at a material-to-cavity ratio of 2:5 and a pressure of 1.5 MPa for 300 s achieved an SDF extraction yield of 8.20%, representing a 210.60% increase. Structural and physicochemical analyses showed that both SDF and SE-SDF were mainly composed of glucose, galactose and mannose. SE treatment generated a looser and more porous structure and significantly improved the thermal stability, water holding capacity (WHC) and swelling capacity (SC) of SE-SDF increasing by 38.89% and 30.77%, respectively (p < 0.05). In oleic acid/palmitic acid (OA/PA)-stimulated HepG2 cells, both SDF and SE-SDF reduced triglyceride (TG) and total cholesterol (TC) levels in a dose-dependent manner, with SE-SDF showing a stronger hypolipidemic activity. Zebrafish experiments further confirmed that 200 µg/mL SE-SDF significantly reduced TG and TC levels by 30.58% and 24.89%, respectively, and decreased lipid deposition in the caudal vasculature and liver by 65.59% and 33.86%, respectively. These findings indicate that SE-SDF from ginger peel residue is a promising functional food ingredient for hyperlipidemia prevention. Full article

Bamboo shoot dietary fiber (BSDF) is dominated by an insoluble fraction, which severely restricts its physicochemical performance and food application. In this study, the soluble dietary fiber (SDF) content of bamboo shoots was enhanced using three enzyme fermentation sequences: enzymatic hydrolysis followed by fermentation (EH), fermentation followed by enzymatic hydrolysis (F-EH), and integrated enzymatic hydrolysis and fermentation (IEHF). EH-F treatment resulted in the highest SDF content (17.27%). Variations in pH, biomass, enzyme activity, and short-chain fatty acids were assessed to understand the differences in the modification efficiency among the treatment sequences. Fourier transform infrared (FTIR) spectroscopy indicated that sequential enzymatic and fermentation treatments altered the chemical structure of bamboo shoot powder, consistent with the conversion of insoluble to soluble fractions. SDF from the EH-F treatment exhibited superior water-holding capacity (6.71 g/g), oil affinity (6.42 g/g), and DPPH radical scavenging rate (65.69% at 1.2 mg/mL). Moreover, SDF from the EH-F treatment achieved an 87.82% carbohydrate residue retention rate during simulated gastrointestinal digestion. These enhanced properties were associated with improved hydration properties resulting from the sequential tailoring process. This preliminary study explored the effects of different enzyme fermentation sequences on BSDF modification, providing a reference for the utilization of BSDF. Full article

Carrot pomace (CP) represents a promising source of dietary fiber with potential applications in functional food systems. This study investigated the effects of enzymatic hydrolysis (Pectinex^® Ultra Tropical, Celluclast^® 1.5 L, and Viscozyme^® L) on the chemical composition, technological, and functional properties of CP. The untreated CP was characterized by a high total dietary fiber (TDF) content, predominated by insoluble dietary fiber (IDF), with a soluble dietary fiber (SDF)/IDF ratio of 1:1.6. Enzymatic treatment significantly reduced TDF and IDF (up to 54.1% and 58.5%, respectively) while increasing reducing sugars by 2.3–3.4-fold and changing the SDF/IDF ratio to 1:1.2–1.5. Technological properties were altered, with decreased oil-retention capacity and color intensity, whereas water-solubility index increased, and water-swelling capacity was enzyme-dependent. Emulsion stability was enhanced in enzymatically treated samples. Total phenolic content increased in the soluble fraction (up to 21.8%). Functional properties, including cholesterol-binding, sodium cholate-binding, and glucose-adsorption capacities, were significantly influenced by enzymatic modification and pH conditions (for cholesterol-binding capacity). Prebiotic activity varied depending on enzyme treatment, and Celluclast^®-modified CP demonstrated the highest prebiotic index, exceeding that of inulin for selected strains. Overall, enzymatic hydrolysis effectively modulated the structural and functional properties of CP, highlighting its potential as a value-added ingredient for the formulation of functional and prebiotic food products. Full article

This study aimed to evaluate the protective effects of soluble dietary fiber (SDF) derived from Polygonatum cyrtonema Hua residues on cyclophosphamide (CTX)-induced intestinal injury in mice. A total of 60 C57BL/6 mice (6–8 weeks old; body weight, 23.8 ± 0.5 g) were randomly allocated to six groups (n = 10 per group): a control group (CON), a CTX model group (CTX), a levamisole-treated positive control group (PC), and low-, medium-, and high-dose SDF groups (125, 250, and 500 mg/kg body weight, respectively). Mice received oral administration of SDF or an equal volume of water for 21 consecutive days and were intraperitoneally injected with CTX (80 mg/kg body weight) on days 19–21 to induce intestinal injury. The results demonstrate that SDF possessed a porous, sponge-like network structure and comprised multiple monosaccharides. SDF intervention, particularly at medium and high doses, significantly attenuated CTX-induced body weight loss and immune organ atrophy; restored villus height and the villus-to-crypt ratio; increased the numbers of goblet cells and intraepithelial lymphocytes; elevated intestinal levels of sIgA, β-defensins, and lysozyme; and reduced serum levels of LPS, D-lactic acid, and DAO (p < 0.05). In conclusion, SDF derived from Polygonatum cyrtonema effectively mitigates CTX-induced intestinal injury by enhancing intestinal mucosal immunity and preserving intestinal barrier integrity, thereby highlighting its potential as a functional ingredient for promoting gut health. Full article

Studies have shown that dietary fibers have many health benefits. Soluble dietary fibers (SDF) extracted from wheat, corn, rice, or several herbaceous plants have been shown to have either pro- or anti-inflammatory effects depending on the mode of preparation of the fibers, the fibers’ structures and the biological or cellular context. However, much less is known regarding the immunomodulatory properties of dry bean-derived SDF. The goal of this study was to fill this gap in knowledge. Using RAW 264.7 macrophages, we show that dry bean-derived SDF stimulated the production of nitric oxide (NO), tumor necrosis factor (TNF) α, interleukin (IL)-1β and IL-6. We show that these changes were partly dependent on toll-like receptor TLR-4 signaling. More importantly, we observed that the levels of NO, TNF-α, IL-1β and IL-6 were significantly lower when the SDF were extracted from heat-processed bean flour. Overall, our results demonstrate that dry bean-derived SDF-rich fractions modulate macrophage activation in vitro, promoting a pro-inflammatory response that is partially mediated by TLR-4 signaling. Full article

Wheat bran, as a major nutrient-rich agricultural by-product, is underutilized due to poor functional properties. This study investigated the synergistic effects of steam explosion (SE), enzymatic hydrolysis (EH), and SE combined with EH (SE-EH) on wheat bran to improve the dough properties, bread quality, and in vitro starch digestion. Results showed that SE destroyed the dense structure of wheat bran to form a porous surface morphology and promoted the conversion of insoluble dietary fiber (IDF) to soluble dietary fiber (SDF). This structural loosening facilitated further fiber degradation for subsequent EH and achieved the obvious improvements in hydration properties after combined treatment. For the dough system, the addition of SE-EH bran increased the water absorption, hardness, and viscosity, but reduced the development and stability time of the dough, in comparison with the control dough. These changes suggested that the modified bran altered dough hydration behavior and gluten network continuity, contributing to the increment of bread’s specific volume. The starch hydrolysis rate of bread adding SE-EH wheat bran was decreased; the slowly digestible starch (SDS) and resistant starch (RS) contents were 2.59-fold and 1.31-fold higher than the control group, respectively. Additionally, the incorporation of modified wheat bran delayed bread hardening during storage, with the SE-modified group showing the best effect. Wheat bran modification enhanced its processing functionality, providing a feasible approach for bread production to improve storage stability and nutritional quality. Full article

The biological effects of dietary fiber (DF) are often associated with its chemical structure and interactions with the immune system. In this study, soluble DF (SDF) from quinoa bran was modified via gallium ion (Ga³⁺) chelation to form SDF-Ga. Results showed that gallium chelation reduced molecular weight, homogenized the polymer, and increased chain branching, forming a compact three-dimensional network. The cytotoxicity of HCT-116 colorectal cancer cells mediated by NK cells was significantly influenced by SDF-Ga, reaching 45.32% at 100 μg/mL. Key immune factors exhibited notable upregulation. Co-culture assays indicated that SDF-Ga inhibited cancer cell proliferation and migration (p < 0.01). In vitro assays suggested a concentration-dependent inhibition of HCT-116 cell viability, exhibiting enhanced anticancer potential compared with unmodified SDF. In summary, our results highlight that gallium chelation is an effective strategy to improve the functional properties of dietary fibers. The dual immunomodulatory and anticancer activities of the SDF-Ga complex position it as a valuable candidate for the development of novel nutraceuticals and health-promoting food products. Full article

Plum pomace (PP), a key by-product of plum juice processing, is a rich yet underutilized source of dietary fiber. However, its high-value exploitation is severely limited by the lack of efficient extraction and modification technologies. This study optimized the extraction of soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) from plum pomace (PP) via Design of Experiments (DOE), and evaluated their modification effects. Alkaline extraction was screened as the optimal method for IDF, and orthogonal experiments determined the optimal conditions: solid-to-liquid ratio 1:20 g/mL, 14 g/L NaOH, 60 °C, and 80 min, achieving a high extraction yield of 62.18%. For SDF, enzymatic extraction was superior, and response surface methodology (RSM) optimized the process to a solid-to-liquid ratio of 1:15.5, 1.0% enzyme dosage, 61.5 °C, and 92 min, with a yield of 29.3%. Physical, chemical, and biological modifications all significantly enhanced SDF’s water/oil-holding capacity, cholesterol/glucose adsorption capacity, and cation exchange capacity. Biologically modified SDF showed the most significant enhancement, with WHC of 5.58 ± 0.05 g/g, OHC of 4.38 g/g, CAC of 7.68 mg/g, and CEC of 3.28 mmol/g. These results provide technical support for the high-value utilization of PP and lay a foundation for its application in functional foods and nutraceuticals. Full article

Due to the seasonality of its production and its polluting characteristics, the management and disposal of large amounts of grape pomace (GP) produced worldwide every year can pose a significant economic and environmental challenge. The research on the possible exploitation of GP for various purposes has been constantly growing during recent years, due to the increased general sensitivity to issues like the sustainability of agro-industrial production and the growing consumer demand for the use of natural versus synthetic compounds. This work concerned the determination of the polyphenolic profile and the dietary fiber content of skins and seeds from unfermented and fermented white and red grape pomace of different cultivars, sampled from local wineries in the Piedmont area (Italy) after winemaking. A double extraction was performed to maximize the extraction of polyphenols from grape pomace flours. The extractable polyphenols content (EPP) was determined in the extracts, while the non-extractable polyphenols (NEPP) linked to fiber were quantified as condensed tannins in the residue after extraction. The total dietary fiber (TDF) was determined for skins and seeds; limited to skins, the analysis was extended to the distinction between soluble and insoluble dietary fiber (SDF and IDF). The polyphenolic and dietary fiber content was significantly higher in seeds than in skins. However, from a nutritional point of view, the dietary fiber of skins may be more interesting due to the higher NEPP content than in seeds; moreover, the winemaking technique influenced the quantity and characteristics of skin fiber, which contained SDF, almost absent in seeds. Full article

To investigate the dynamic changes during millet bran fermentation by Bacillus natto, we systematically monitored microbial growth, key enzyme activities, and the contents of major bioactive components over time. The changes in viable bacterial count, spore count, and the activities of protease, amylase, cellulase, and nattokinase (NK) fibrinolytic activity were measured throughout the 0–84 h fermentation process. Concurrently, variations in the contents of total sugars, reducing sugars, soluble dietary fiber (SDF), β-glucan, arabinoxylan, peptides, and polyphenols were analyzed. The results indicated that the viable bacterial count in the fermentation broth peaked at 48 h (9.3 log CFU/mL) and subsequently declined, while the spore count significantly increased to 7.6 log CFU/mL by 84 h. The activities of protease, amylase, cellulase, and NK fibrinolytic activity all exhibited a trend of initial increase followed by a decrease, reaching their respective maximum levels at 48 h. The contents of SDF, peptides, and polyphenols attained their highest values at 60 h, corresponding to 2.4 times, 2.17 times, and 1.5 times those of the unfermented control, respectively. The β-glucan content peaked at 24 h (31.31 mg/g millet bran), whereas the arabinoxylan content reached its maximum at 60 h, which was 19.4 times higher than that of the unfermented sample. Based on a comprehensive evaluation of all indicators, 48–60 h was determined to be the optimal fermentation duration for millet bran using B. natto. This research elucidates the relationship between enzyme activities and the accumulation of active components during fermentation, providing a theoretical foundation for the high-value utilization of millet bran and the development of functional products. Full article

Dietary fiber is an essential component of the human diet, and insoluble dietary fiber (IDF) accounts for a significant proportion. However, its poor solubility and rigid structure limit its high-value applications. In recent years, modification technologies have become key strategies for enhancing the functional properties of IDF and expanding its applications. This review systematically summarizes the latest advances in the field of IDF modification, emphasizing how different modification strategies precisely regulate the multilevel structure of IDF to selectively improve its physicochemical properties and physiological functions. The principles and mechanisms of physical, chemical, biological, and combined modification methods are explained, and the unique advantages and limitations of each method in terms of structural changes, functional enhancement, and application scenarios are compared. Using high-pressure hydrostatic pressure-assisted cellulase treatment on potato dietary fiber can effectively disrupt fiber rigidity, increase soluble dietary fiber (SDF), and markedly enhance cholesterol and glucose adsorption capacities, outperforming single-treatment approaches. Microwave-assisted enzymatic treatment of millet bran IDF raises its intestinal fermentation rate from 36% to 59% and doubles butyrate production, significantly boosting prebiotic activity and offering a new pathway for targeted modulation of gut microbiota; combined modification strategies further demonstrate synergistic benefits. Modified IDF can serve not only as a low-calorie fat replacer in foods but also, through specific structural alterations, be incorporated into plant-based meat products to improve their fiber attributes and nutritional density. Moreover, this review explores the emerging potential of modified IDF in pharmaceutical carriers and gut microecology regulation. The aim is to provide theoretical guidance for selecting and optimizing IDF modification strategies, thereby promoting the high-value utilization of agricultural processing by-products and the development of high-quality dietary fiber products. Full article

Background: Obesity has emerged as a significant public health challenge largely attributed to excessive dietary fat consumption. A growing body of evidence indicates that soluble dietary fiber (SDF) can prevent high-fat-diet (HFD)-induced obesity by modulating the gut microbiota. Our previous studies have shown that SDF derived from highland barley bran exhibits favorable lipid-lowering activity in vitro, but its lipid-lowering effect in vivo remains to be elucidated. Methods: This study aimed to investigate the lipid-lowering effects of SDF from highland barley bran in HFD-fed mice based on the gut microbiota. Mice were fed an HFD, and the intervention effects of SDF on hepatic lipid metabolism and its underlying molecular mechanisms were systematically evaluated using liver lipidomics, 16S rDNA sequencing, molecular biological techniques, and fecal microbiota transplantation (FMT). Results: Liver lipidomics analysis revealed that potential lipid biomarkers responsive to barley bran-derived SDF included phosphatidylethanolamines (PE, 18:2–20:3), phosphatidylserine (PS, 18:0–18:2), and PS (18:1–22:3). Furthermore, SDF modulated the composition and structure of the gut microbiota in HFD-fed mice. Notably, SDF increased the abundance of short-chain fatty acid (SCFA)-producing bacteria, particularly Dubosiella, as well as elevated SCFA levels. Conclusions: The increase in SCFAs activated the hepatic AMP-activated protein kinase α (AMPK) signaling pathway, thereby ameliorating HFD-induced disturbances in lipid metabolism, reducing hepatic lipid accumulation, and lowering serum lipid concentrations. Full article

Sugar beet pulp (SBP), a byproduct of the sugar industry, presents significant potential for enhancing economic benefits and promoting sustainable development through its comprehensive utilization. SBP is rich in fiber, with its soluble dietary fiber (SDF) constituting a high-value component. The initial step in the preparation of SDF involves the drying of fresh SBP. This study compares the effects of hot air and microwave drying on the composition, structure, and physicochemical properties of SDF in SBP. Technologies such as gel permeation chromatography, gas chromatography–mass spectrometry, Fourier transform infrared spectroscopy, scanning electron microscopy, and Zeta potential analysis were employed. Results indicated that microwave drying enhanced sugar components in SDF, reduced polysaccharide molecular weight, and formed a uniform and porous microstructure. This resulted in a higher Zeta potential (−24.76 mV) and increased water holding capacity (5.01 g/g). Hot air-dried samples preserved a more intact cell wall network, exhibiting higher swelling capacity (5.18 mL/g). The study demonstrated how both drying methods differentially regulated SDF quality from sugar beet pulp, suggesting that drying process selection should be based on specific application needs. Full article

Berry pomace is a valuable source of dietary fiber (DF) with promising applications in functional food development. This study aimed to evaluate and compare the technological and rheological properties of soluble (SDF) and insoluble (IDF) fiber fractions isolated from cranberry, black currant, lingonberry, and sea buckthorn pomace. SDF fractions demonstrated higher water solubility and lower swelling capacity, compared with IDF fractions. Meanwhile, water and oil retention capacities depended on fiber type and the sources of pomace. Fractionation notably affected color parameters, with SDFs generally being lighter. Rheological analysis revealed pseudoplastic, shear-thinning behavior in all SDF samples, with viscosity dependent on both pH and shear rate. In particular, the black currant SDF demonstrated higher yield stress compared to other SDFs, suggesting enhanced resistance to deformation and superior structural stability under low shear conditions. The consistency coefficient varied across samples, indicating differences in gel-forming potential. These findings highlight the importance of berry source and fiber fraction in determining functionality. The distinct hydration, binding, and rheological properties suggest that both SDF and IDF from berry pomace can be strategically applied as thickeners, stabilizers, or texture enhancers in food systems. This study supports the valorization of berry by-products as sustainable and functional ingredients in the formulation of fiber-enriched foods. Full article