Antioxidant and physicochemical properties of soluble dietary fiber from garlic straw as treated by energy-gathered ultrasound

Huang, Liurong; Zhang, Wenxue; Cheng, Jing; Lu, Zibo

doi:10.1080/10942912.2019.1600544

Cited by 20 publications

(18 citation statements)

References 35 publications

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“…Due to the variation of SDF content, the IDF/SDF ratio was significantly decreased from 13.3 to 3.3 for MDF‐S and 52.5 to 9.6 for MDF‐M. The IDF/SDF ratio of MDF‐S was lower than that of cumin DF (4.91) modified by cellulase treatment (Ma & Mu, 2016) and that of modified garlic straw DF (9.96) treated by ultrasound wave (Huang et al., 2019). Lower IDF/SDF ratio brings various health benefits, such as slowing down digestion, lowering postprandial blood glucose, insulin and cholesterol, and increasing the diversity of intestinal flora (Fernandes et al., 2015).…”

Section: Resultsmentioning

confidence: 99%

Fermentation of dietary fibers modified by an enzymatic‐ultrasonic treatment and evaluation of their impact on gut microbiota in mice

Yang

Ruan

et al. 2021

J. Food Process. Preserv.

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Dietary fiber (DF) from sisal waste and Moringa oleifera stem were modified using a successive enzymatic‐ultrasonic (E‐U) treatment to produce modified DF products (MDFs), with reduced ratio of insoluble DF (IDF) and soluble DF (SDF) and decreased particle size. The water‐holding capacity, swelling capacity, and oil‐holding capacity of the MDFs were elevated upon E‐U treatment. MDF‐S (MDF from sisal waste) and MDF‐M (MDF from M. oleifera stem) were fermented to produce short‐chain fatty acids (SCFAs) by gut bacteria in mice, with total SCFA content of 3.81 μmol/g and 3.34 μmol/g, respectively, when added in basal feed at 10% (wt/wt). Metagenomic analyses demonstrated that MDFs tended to increase the Bacteroidetes/Firmicutes ratio, and significantly increased the relative abundance of Bacteroides, norank_f__Bacteroidales_S24‐7_group, norank_f__Erysipelotrichaceae, Ruminococcus_1, and Akkermansia at genus level. These findings suggest that MDF supplementation in diet could favorably modulate gut microbiome in mice. Novelty impact statement We proposed a DF modification strategy to improve its role in intestinal flora modulation. Our results suggest that successive enzymatic and ultrasonic treatment effectively reduced the IDF/SDF ratio of DF. Supplement of the modified DF could alter the intestinal flora of mice to a high Bacteroidetes/Firmicutes ratio and elevate the relative abundance of several beneficial microbiota.

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Section: Resultsmentioning

confidence: 99%

Fermentation of dietary fibers modified by an enzymatic‐ultrasonic treatment and evaluation of their impact on gut microbiota in mice

Yang

Ruan

et al. 2021

J. Food Process. Preserv.

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“…In addition, ascorbic acid and tocopherol are also important non-enzymatic antioxidants that can regulate the levels of ROS [22]. Recent studies have found that many compounds derived from the dietary fibers can scavenge ROS [23,24]. Moreover, the antioxidant effect is a key biological effect derived from many plant-based materials.…”

Section: Introductionmentioning

confidence: 99%

Characterization and Antioxidant Activity Determination of Neutral and Acidic Polysaccharides from Panax Ginseng C. A. Meyer

et al. 2020

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Panax ginseng (P. ginseng) is the most widely consumed herbal plant in Asia and is well-known for its various pharmacological properties. Many studies have been devoted to this natural product. However, polysaccharide’s components of ginseng and their biological effects have not been widely studied. In this study, white ginseng neutral polysaccharide (WGNP) and white ginseng acidic polysaccharide (WGAP) fractions were purified from P. ginseng roots. The chemical properties of WGNP and WGAP were investigated using various chromatography and spectroscopy techniques, including high-performance gel permeation chromatography, Fourier-transform infrared spectroscopy, and high-performance liquid chromatography with an ultra-violet detector. The antioxidant, anti-radical, and hydrogen peroxide scavenging activities were evaluated in vitro and in vivo using Caenorhabditis elegans as the model organism. Our in vitro data by ABTS (2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid), reducing power, ferrous ion chelating, and hydroxyl radical scavenging activity suggested that the WGAP with significantly higher uronic acid content and higher molecular weight exhibits a much stronger antioxidant effect as compared to that of WGNP. Similar antioxidant activity of WGAP was also confirmed in vivo by evaluating internal reactive oxygen species (ROS) concentration and lipid peroxidation. In conclusion, WGAP may be used as a natural antioxidant with potent scavenging and metal chelation properties.

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“…After being processed by energy-gathered ultrasound, smaller molecular fragments were generated, and the viscosity decreased, giving greater water-oil retention ability. AFM was used in these investigations of functional properties of soluble dietary fiber (Huang, Zhang, Cheng, & Lu, 2019). AFM can also help in rheological studies.…”

Section: Structure-function Relationshipsmentioning

confidence: 99%

Investigation of food microstructure and texture using atomic force microscopy: A review

Wen

Liu

et al. 2020

Comp Rev Food Sci Food Safe

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We review recent applications of atomic force microscopy (AFM) to characterize microstructural and textural properties of food materials. Based on interaction between probe and sample, AFM can image in three dimensions with nanoscale resolution especially in the vertical orientation. When the scanning probe is used as an indenter, mechanical features such as stiffness and elasticity can be analyzed. The linkage between structure and texture can thus be elucidated, providing the basis for many further future applications of AFM. Microstructure of simple systems such as polysaccharides, proteins, or lipids separately, as characterized by AFM, is discussed. Interaction of component mixtures gives rise to novel properties in complex food systems due to development of structure. AFM has been used to explore the morphological characteristics of such complexes and to investigate the effect of such characteristics on properties. Based on insights from such investigations, development of food products and manufacturing can be facilitated. Mechanical analysis is often carried out to evaluate the suitability of natural or artificial materials in food formulations. The textural properties of cellular tissues, food colloids, and biodegradable films can all be explored at nanometer scale, leading to the potential to connect texture to this fine structural level. More profound understanding of natural food materials will enable new classes of fabricated food products to be developed.

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Antioxidant and physicochemical properties of soluble dietary fiber from garlic straw as treated by energy-gathered ultrasound

Cited by 20 publications

References 35 publications

Fermentation of dietary fibers modified by an enzymatic‐ultrasonic treatment and evaluation of their impact on gut microbiota in mice

Fermentation of dietary fibers modified by an enzymatic‐ultrasonic treatment and evaluation of their impact on gut microbiota in mice

Characterization and Antioxidant Activity Determination of Neutral and Acidic Polysaccharides from Panax Ginseng C. A. Meyer

Investigation of food microstructure and texture using atomic force microscopy: A review

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