Abstract
The main dietary fibers of yellow millet and oats were isolated. Results from Infrared Spectroscopy (IR) and High Performance Liquid Chromatography (HPLC) revealed that the dietary fibers have the absorption peaks characteristic of sugar ester, and monosaccharide compositions mostly were mainly containing glucose, galactose, rhamnose and arabinose. In order to study the fermentation characteristics of dietary fibers, fresh fecal specimens extracted from healthy adults and children were used as a fermentation model of the human large intestine in vitro (anaerobic and 37°C). The concentration of short chain fatty acids (SCFAs) in the system was determined. The results showed that the addition of isolated dietary fibers to the fermentation system of the simulated intestinal environment increased SCFAs content in both adult and child fecal extracts. However, the yield of SCFAs in the child fecal extract fermentation system was substantially higher than that of the adults. This suggests that the model of acids produced from dietary fibers was affected by the fermentation extract sources.
Highlights
In recent years, with increases in health awareness, the physiological functions and processing characteristics of dietary fibers are being valued more and more by the public [1]
We focused on the structural characterization and in vitro fermentation characteristics of the main dietary fibers isolated from millet and oats
Similar to the infrared spectrum of dietary fiber from millet, the Infrared Spectroscopy (IR) spectra (Figure 2) of the dietary fiber from oats showed the characteristic absorption peaks of a sugar ester: the absorption at 3421 cm-1 was the peak of the O-H stretching vibration bond; the absorption at 2974 cm-1-2926 cm-1 was based on a sugar methyl and methylene contraction vibration of C-H; the absorption peak at 2340-2358 cm-1 was C≡C; the dietary fiber of oats had a peak at 1049cm-1, implying that they are composed of C-O-C ring ether and C-O stretching vibration and had the C-O-H of O-H variable angle vibration; a weak absorption peak at 876 cm-1 was a α-configuration C-H bond
Summary
With increases in health awareness, the physiological functions and processing characteristics of dietary fibers are being valued more and more by the public [1]. Dietary fiber has an important physiological functions and benefits to the human body, such as the prevention of constipation and rectal cancer, lowered serum cholesterol, regulation of blood sugar levels, prevention of gallstones, adsorption of sodium ions to reduce blood pressure and weight loss [2]. Millet and oats are high in nutritional value, contain essential amino acids and are rich in dietary fiber. We focused on the structural characterization and in vitro fermentation characteristics of the main dietary fibers isolated from millet and oats
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