Modification of foxtail millet (Setaria italica) bran dietary fiber by xylanase-catalyzed hydrolysis improves its cholesterol-binding capacity

Zhu, Yu; He, Chenghu; Fan, Haixiao; Lu, Zhaoxin; Lü, Feng; Zhao, Haizhen

doi:10.1016/j.lwt.2018.11.052

Cited by 41 publications

(15 citation statements)

References 19 publications

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“…At pH 2, all the berry PP tested bind a lower amount of cholesterol. These results corroborate those obtained by other researchers who observed that cholesterol adsorption by DF occurred mainly in the intestines rather than the stomach [ 49 ]. The cranberry PP demonstrated the highest CBC (21.91 ± 0.02 mg/g) and the lingonberry PP showed the lowest CBC at pH 2.…”

Section: Resultssupporting

confidence: 92%

Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties

Jurevičiūtė

Keršienė

Bašinskienė

et al. 2022

Foods

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This study aimed to evaluate and compare the dried pomace powder of cranberries, lingonberries, sea buckthorns, and black currants as potential food ingredients with functional properties. The composition and several physicochemical and adsorption properties associated with their functionality were investigated. Tested berry pomace powders were rich in dietary soluble fiber (4.92–12.74 g/100 g DM) and insoluble fiber (40.95–65.36 g/100 g DM). The highest level of total phenolics was observed in the black currant pomace (11.09 GAE/g DM), whereas the sea buckthorn pomace revealed the highest protein concentration (21.09 g/100 g DM). All the berry pomace powders that were tested exhibited good water-holding capacity (2.78–4.24 g/g) and swelling capacity (4.99–9.98 mL/g), and poor oil-binding capacity (1.09–1.57 g/g). The strongest hypoglycemic properties were observed for the lingonberry and black currant pomace powders. The berry pomace powders presented effective in vitro hypolipidemic properties. The cholesterol-binding capacities ranged from 21.11 to 23.13 mg/g. The black currant and cranberry pomace powders demonstrated higher sodium-cholate-binding capacity than those of the lingonberry and sea buckthorn pomace powders. This study shows promising results that the powders of tested berry pomace could be used for further application in foods.

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Section: Resultssupporting

confidence: 92%

Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties

Jurevičiūtė

Keršienė

Bašinskienė

et al. 2022

Foods

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“…The cellulase treatment was based on the method of the previous study (22) with some modifications; 5 g of MIDF was mixed with 40 ml of 0.05 mol/L phosphate-buffered saline (PBS) buffer at the pH 5.5 with 0.04 g cellulase addition. The mixture was incubated at 70 • C for 2 h with magnetic stirring.…”

Section: Cellulase Treatment Of Midfmentioning

confidence: 99%

Effects of Ball Milling Combined With Cellulase Treatment on Physicochemical Properties and in vitro Hypoglycemic Ability of Sea Buckthorn Seed Meal Insoluble Dietary Fiber

Zhu

Yuen³

et al. 2022

Front. Nutr.

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To improve the rough texture and hypoglycemic ability of sea buckthorn insoluble dietary fiber (IDF), a novel combined modification method was developed in this study. The IDF was treated with ball milling and cellulase treatment to obtain co-modified insoluble dietary fiber (CIDF). The physicochemical and functional properties of IDF, milled insoluble dietary fiber (MIDF), and CIDF were studied. After treatments, MIDF had smaller particle sizes and a looser structure, and CIDF exhibited a wrinkled surface and sparse porous structure according to scanning electron microscopy (SEM) and X-ray diffraction. Compared to IDF, MIDF and CIDF showed improved water-holding, oil-binding, and swelling capacities, improved by 16.13, 14.29, and 15.38%, and 38.5, 22.2, and 25.0%, for MIDF and CIDF, respectively. The cation exchange ability of modified samples showed improvement as well. Treatments also changed the fluidity of MIDF and CIDF. Due to the smaller particles and increased stacking, the bulk density (BD) and angle of repose of MIDF improved by 33.3% and 4.1° compared to IDF, whereas CIDF had a looser structure and thus decreased by 7.1% and 13.3° with increased fluidity. Moreover, the modification also enhanced the effects of CIDF on glucose adsorption, glucose diffusion inhibition, starch digestion inhibition, starch pasting interference, and α-amylase activity inhibition. In summary, IDF modified by ball milling combined with cellulose treatment could be developed as a functional ingredient for regulating glucose content.

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“…Figure 2a shows the crystalline structure of the IDFs. Both BIDF and OIDF exhibited prominent crystalline peaks around 17.2° and 21.9°, which were the typical cellulose I type diffraction angles, and one noncrystalline peak at 34.7° (Zhu et al, 2019). The peak positions of BIDF and OIDF were similar, indicating that AHP treatment did not change the crystal type of IDF.…”

Section: Resultsmentioning

confidence: 99%

Structure, physicochemical, and in vitro functional properties of insoluble dietary fiber from bamboo culm: A potential functional ingredient

Huang

et al. 2022

Food Processing Preservation

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Bamboo culm contains abundant hemicellulose, cellulose, and lignin, which was a high‐quality insoluble dietary fiber (IDF) raw material. In this paper, the effects of alkaline hydrogen peroxide (AHP) and enzymatic hydrolysis on physicochemical and functional of bamboo IDF (named BIDF and OIDF, respectively) were reported. SEM, FT‐IR, and XRD analysis suggested that both BIDF and OIDF had the functional groups of insoluble cellulose and crystal structure of cellulose. AHP treatment effectively improved the water‐holding capacity (WHC), water swelling capacity (SC), and glucose absorption capacity (GAC). Enzymatic hydrolysis effectively improved the glucose dialysis retardation index (GDRI), bile acid salt absorption capacity (BAC), cholesterol‐adsorption capacity (CAC), and nitrite ion absorption capacity (NIAC). In addition, they all exhibited great toxic ions adsorption (Cd2+, Pb2+). The above results showed that bamboo culm IDF could be used as an ideal functional ingredient in food processing. Practical applications Insoluble dietary fiber (IDF) provides various beneficial functions, such as hypoglycemic and hypolipidemic. We used alkaline hydrogen peroxide treatment (AHP) and complex enzymatic hydrolysis to improve the physicochemical and functional properties of bamboo IDF and help to the further research on its application value in food and other industry. The bamboo culm IDF could be incorporated into other food products for enhancing textural properties and promoting a favorable mouthfeel and it was an ideal functional ingredient in food processing.

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Modification of foxtail millet (Setaria italica) bran dietary fiber by xylanase-catalyzed hydrolysis improves its cholesterol-binding capacity

Cited by 41 publications

References 19 publications

Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties

Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties

Effects of Ball Milling Combined With Cellulase Treatment on Physicochemical Properties and in vitro Hypoglycemic Ability of Sea Buckthorn Seed Meal Insoluble Dietary Fiber

Structure, physicochemical, and in vitro functional properties of insoluble dietary fiber from bamboo culm: A potential functional ingredient

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