المؤلفون: Tang, Jie, Yang, Chaoran, Qin, Xiaoting, Si, Jingyu, Dong, Xuewen, Hu, Xiaobo, Yu, Qiang

المصدر: Food Bioscience; Oct2023, Vol. 55, pN.PAG-N.PAG, 1p

مصطلحات موضوعية: DIETARY fiber, MOLECULAR structure, PENICILLIUM, CITRUS, SCANNING electron microscopes, CELLULOSE

مستخلص: Citrus aurantium L. (CAL) was a potential low-cost source of soluble dietary fiber (SDF). To make full use of this resource, a considerable efficiency cellulose degrading strain (Penicillium griseofulvum) was screened from soil humus and used in the modification of CAL-SDF. After fermentation by Penicillium griseofulvum , the structure characteristics and adsorption properties of CAL-SDF were improved. Under the optimum fermentation conditions, the yield of SDF enlarged from 5.47% to 20.0%. Scanning electron microscope (SEM) and Fourier infrared spectroscopy (FTIR) analysis showed that the microstructure became loose and porous after fermentation, unfermented SDF (U-SDF) and fermented SDF (F-SDF) had characteristic intake peaks of polysaccharide. The results of X-ray diffraction (XRD) and thermogravimetric analysis (TGA) showed that the crystallization degree (from 16.50% to 23.15%) of SDF was improved by fermentation, which increased the thermal stability of SDF. The monosaccharide composition and average molecular weight (Mw) results showed that fermentation altered the monosaccharide percentage of SDF as well as significantly reduced the molecular weight (from 576,914 to 112,977 Da). Together, these alterations reduced the water holding capacity (from 11.31 to 1.31 g/g) and oil holding capacity (from 14.24 to 12.86 g/g) of SDF, but significant (P < 0.05) increased water solubility (from 89.35% to 92.09%), the glucose dialysis retardation index (GDRI), cholesterol adsorption capacity (CAC) and nitrite adsorption capacity (NIAC). In summary, Penicillium griseofulvum could be used as a potential strain for the modification of the CAL-SDF. Moreover, F-SDF may be used as a functional food component, which will increase CAL's value proposition. [Display omitted] • Strains were screened for efficient degradation of dietary fiber. • Factors promoting enzyme production by the strain were optimized. • The molecular structure of soluble dietary fiber were altered by fermentation. • The competence of F-SDF in GDRI, CAC, NIAC were significantly enhanced compared to the U-SDF. [ABSTRACT FROM AUTHOR]

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المؤلفون: Ma, Wenjie¹ (AUTHOR), Liang, Yuting² (AUTHOR), Lin, Huasi¹ (AUTHOR), Chen, Yi¹ (AUTHOR), Xie, Jianhua¹ (AUTHOR), Ai, Fengling² (AUTHOR), Yan, Ziwen² (AUTHOR), Hu, Xiaobo¹ (AUTHOR), Yu, Qiang¹ (AUTHOR) yuqiang8612@163.com

المصدر: Food Chemistry. Sep2023, Vol. 420, pN.PAG-N.PAG. 1p.

مصطلحات موضوعية: *DIETARY fiber, *FERMENTATION, *GRAPEFRUIT, *PENICILLIUM, *ADSORPTION capacity, *MOLECULAR structure, *GUAR gum, *LIPASES

مستخلص: [Display omitted] • In this study, an efficient cellulose-degrading strain was screened. • The molecular structure of soluble dietary fiber was altered by fermentation. • The competence of FG-SDF in functional activities were significantly enhanced compared to the HG-SDF and CK-SDF. • The changes in the functional activity of the raw materials were related to the enzymes produced by the strain. In the study, a highly efficient cellulose-degrading strain was screened, which was identified as a fungus in the genus Penicillium sp., named YZ-1. The content of soluble dietary fiber was greatly increased by the treatment of this strain. In addition, the effects of soluble dietary fiber from high-pressure cooking group (HG-SDF), strain fermentation group (FG-SDF) and control group (CK-SDF) on the physicochemical structure, and in vitro hypolipidemic activity were investigated. The results showed that the physicochemical structure of the raw materials was improved after fermentation, and FG-SDF exhibited the loosest structure, the highest viscosity and thermal stability. Furthermore, compared to CK-SDF and HG-SDF, FG-SDF showed the most significant improvement in functional properties, including cholesterol adsorption capacity (CAC), inhibition of pancreatic lipase activity (LI) and mixed bile acid adsorption capacity (BBC). Overall, these findings will provide new insights into dietary fiber modification and improve the comprehensive use value of grapefruit by-products. [ABSTRACT FROM AUTHOR]