Glucose Adsorption Capacity Research Articles

Effects of combining ultrasound and dual enzymolysis with hydroxypropylation, acrylate grafting, or phosphate grafting on the physicochemical and functional properties of oil palm mesocarp expeller dietary fiber

Oil palm mesocarp expeller is an abundant and low-cost dietary fiber resource, but its poor hydration and adsorption properties limit its utilization in foods. Therefore, ultrasound and enzymolysis combined with hydroxypropylation, acrylate grafting, or phosphate grafting were used to improve the adsorption properties of oil palm mesocarp expeller fiber (OPMEDF) for the first time. The results revealed that these composite modifications made the microstructure of OPMEDF more porous, and significantly increased its soluble fiber content, surface area, hydration properties, and sorption abilities of glucose, nitrite, copper, and lead ions but decreased its brightness. OPMEDF modified by ultrasound, enzymolysis, and acrylate grafting had the highest content of extractable polyphenol and sorption abilities on oil and nitrite ion. OPMEDF subjected to ultrasound, enzymolysis, and phosphate grafting showed the highest water-swelling volume (3.84 mL∙g‒1) and sorption abilities of copper (II) and lead (II) ions. Notably, OPMEDF modified by ultrasound, enzymolysis, and hydroxypropylation exhibited the highest soluble fiber content (14.72 g∙100 g‒1), water-retention ability (5.22 g∙g‒1), viscosity (13.90 cp), and glucose adsorption capacity (38.18 g∙100 g‒1). These results indicated that these composite modifications are good options to improve the adsorption capacities of OPMEDF and can expand its potential hypoglycemic and hypolipidemic effects.

Effect of γ-irradiation combined with enzymatic modification on the physicochemical properties of defatted rice bran dietary fiber

This study comprehensively examines how combining γ-irradiation and enzymatic modification influences the microstructure and physicochemical properties of dietary fiber (DF) obtained from defatted rice bran. The resulting yields of soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were measured at 13.38 ± 0.40 g/100 g and 52.19 ± 0.97 g/100 g, respectively. The modifications led to a diminish in particle size, an increase in specific surface area, and an improvement in water-holding capacity, oil-holding capacity, swelling capacity, glucose adsorption capacity, and cholesterol adsorption capacity. Furthermore, the modified DF exhibited enhanced anti-digestive properties and probiotic activity. Cluster and principal component analysis results revealed that the modified SDF exhibited superior functional properties. Correlation analysis indicated a noticeable relationship between the monosaccharide composition of DF and its functional characteristics. These findings suggest that γ-irradiation combined with enzymatic modification represents a viable approach for enhancing the quality of rice bran DF.

Influences of superfine-grinding and mix enzymolysis alone or combined with hydroxypropylation or acetylation on the hypolipidemic and hypoglycemic properties of coconut endosperm residue fiber.

Coconut endosperm residue is an abundant and low-cost resource of dietary fiber, but the low soluble fiber content limits its functional properties and applications in the food industry. To improve the hypolipidemic and hypoglycemic properties, coconut endosperm residue fiber (CERF) was modified by superfine-grinding and mix enzymatic hydrolysis alone, or combined with acetylation or hydroxypropylation. The effects of these modifications on the structure and functional properties were studied using scanning electron microscopy, Fourier-transformed infrared spectroscopy, and in vitro tests. After these modifications, the microstructure of CERF became more porous, and its soluble fiber content, surface area, water adsorption, and expansion capacities were all improved (p < 0.05). Moreover, superfine-grinding and mix enzymolysis combined with acetylation treated CERF showed the highest surface hydrophobicity (48.96) and cholesterol and cholate adsorption abilities (33.72 and 42.04mg∙g‒1). Superfine-grinding-, mix enzymolysis-, and hydroxypropylation-treated CERF exhibited the highest viscosity (17.84 cP), glucose adsorption capacity (29.61µmol∙g‒1), and glucose diffusion inhibition activity (73.96%), and water-expansion ability (8.60mL∙g‒1). Additionally, superfine-grinding and mix enzymatic hydrolyzed CERF had the highest α-amylase inhibiting activity (42.76%). Therefore, superfine-grinding and mix enzymolysis alone or combined with hydroxypropylation were better choices to improve hypoglycemic properties of CERF; meanwhile, superfine-grinding and mix enzymolysis combined with acetylation can effectively improve its hypolipidemic properties. PRACTICAL APPLICATION: This study offered three composite modification methods to improve the soluble fiber content and in vitro hypolipidemic and hypoglycemic properties of coconut endosperm residue fiber. These modification methods were practicable and low-cost. Moreover, it provides good choices to improve the functional properties and applications of other dietary fibers in the food industry.

Effects of acid, alkaline and enzymatic extraction methods on functional, structural and antioxidant properties of dietary fiber fractions from quince (Cydonia oblonga Miller)

In this study, quince soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were obtained by acid extraction, enzyme extraction and alkaline extraction methods. The acid extracted DF displayed higher results compared to enzyme and alkaline extraction methods in terms of water holding capacity (15.97 g/g SDF), oil holding capacity (1.05 g/g SDF) and nitrite ion adsorption capacity (92.83 mg/g SDF). The antioxidant activity and phenolic content of acid extracted IDF were significantly higher than the other quince DFs. In addition, quince DFs exhibited in vitro hypoglycaemic activity, exhibiting high glucose adsorption capacity (237 mg/g) and α-amylase inhibition activity (82 %). Similarly, acid extracted SDF of quince showed in vitro hypolipidemic activity, with cholesterol adsorption capacity of 155 mg/g and lipase inhibition activity of 36 %. The structures and thermal properties of quince DFs were characterized by FT-IR and TGA. Quince DFs with high functional properties might be suitable agents for functional food formulations, such as meat products, low-calorie fruit bars, flour mixtures, etc.

Phytochemical Analysis and In Vitro Evaluation of Antidiabetic Potential of Banana Bract Lehya

Banana Bract Lehya, a traditional Ayurvedic formulation, has gained recognition for its potential therapeutic applications. This study aimed to prepare and evaluate the physicochemical properties and biological activities of Banana Bract Lehya. The lehya was prepared using banana bract powder (Musa paradisiaca), jaggery, tamarind, and a blend of spices including cumin, ajwain, ginger, fennel, and black pepper. Phytochemical screening revealed the presence of various bioactive compounds, with high concentrations of flavonoids and phenolic compounds, and moderate levels of tannins and terpenoids. Physicochemical analysis showed a pH of 6.20, loss on drying of 70%, total ash content of 3.2%, and total solid content of 96%. Organoleptic evaluation indicated a light brown and black color, pungent and spicy taste, and jelly-like texture. The total phenolic content was 78.5 ± 3.2 mg GAE/g, while the total flavonoid content was 42.3 ± 2.1 mg QE/g. Antioxidant activity, assessed by DPPH free radical scavenging assay, showed an IC50 value of 127.6 ± 5.4 μg/mL, compared to ascorbic acid's 23.8 ± 1.2 μg/mL. Glucose adsorption capacity increased with rising glucose concentration, suggesting potential anti-diabetic effects. The lehya exhibited concentration-dependent inhibition of α-amylase and α-glucosidase enzymes, with IC50 values of 156.3 ± 7.2 μg/mL and 143.7 ± 6.5 μg/mL, respectively, compared to acarbose's 83.2 ± 3.8 μg/mL and 95.6 ± 4.1 μg/mL. These findings provide valuable insights into the composition, physicochemical properties, and potential health benefits of Banana Bract Lehya.

Influence of fermentation with lactic bacteria on the structure, functional properties and antioxidant activity of flaxseed gum

Flaxseed meal is a by-product of flaxseed oil extraction. In this research, lactic acid bacteria suitable for modification of flaxseed gum were screened based on cellulase activity and the extraction rate of flaxseed gum. The enzyme-weight method was employed to extract flaxseed gum (SDF). The influences of fermentation modification on the extraction yield, structure, function, and antioxidant activity of flaxseed gum was investigated. Based on the enzyme-producing activity and extraction rate, Lactobacillus plantarum (LP-3), Bacillus paracaetocasei (KLDS-82), and Lactobacillus acidophilus (LAC-11) were identified as the most suitable strains for modifying flaxseed gum. The results indicated that the extraction yield of flaxseed gum was 18.45 % ± 0.2 % after fermentation with KLDS-82, which was significantly higher than that of the unmodified group. After fermentation, the microstructure of flaxseed gum became looser and more porous. The characteristic absorption peak of polysaccharide was observed through scanning electron microscopy (SEM), Fourier transform infrared (FT-IR), and X-ray diffraction (XRD), and the crystallization area was reduced. Simultaneously, its swelling capacity, water-holding capacity, oil-holding capacity, and other physicochemical properties have also been enhanced. The glucose adsorption capacity, cholesterol adsorption capacity, sodium cholic acid adsorption capacity, cation exchange capacity, α-glucosidase inhibitory activity, and antioxidant properties of SDF modified by Bacillus paracaetocasei (F-SDF) were significantly higher than those of Lactobacillus acidophilus modified SDF (S-SDF), Lactobacillus plantarum modified SDF (Z-SDF), and unmodified SDF (U-SDF). In conclusion, the modification effect of KLDS-82 is the most remarkable. Therefore, it can be utilized as a functional raw material in food.

Impact of particle size on the functionality of corn-derived dietary fiber-phenolic acid complexes

Milling and sieving were applied to modify corn-derived cell wall dietary fiber-phenolic acid complexes (CWDFPC) to enhance their functionality and gut fermentability. The physicochemical properties of three modified CWDFPCs (CWDFPC-M1, CWDFPC-M2, and CWDFPC-M3) were characterized, showing changes in particle size (430–73.55 μm) and bulk density (0.29–0.57 g/mL). Sieving altered the composition, with CWDFPC-M1 and CWDFPC-M3 exhibiting higher bound phenolic contents than CWDFPC-M2. Increased water holding capacity indicated improved functionalities. Modified CWDFPCs exhibited a 4-fold increase in glucose adsorption capacity, higher phenolic acid release during gastrointestinal digestion in vitro, and a greater proportion of short-chain fatty acids in fecal fermentation in vitro. Hemicellulose from CWDFPC-M3 was primarily composed of →4)-β-Xylp-(1→ and →3)-β-Xylp-(1→, and →3,4)-β-Xylp-(1→, with branches possibly including →5)-α-Araf-(1→ and →3)-α-Araf-(1→ units. These modifications highlight the potential of milling and sieving to convert CWDFPCs into valuable functional food ingredients.

Superfine grinding combined with enzymatic modification of pea dietary fibre: Structures, physicochemical properties, hypoglycaemic functional properties, and antioxidant activities

N-SDF, S-SDF, E-SDF, and SE-SDF were extracted from natural pea dietary fibre (DF) and modified pea DF by superfine grinding (S), enzymatic modification (E), and superfine grinding combined with enzymatic modification (SE). The structures, physicochemical properties, hypoglycaemic functional properties, and antioxidant activities of the three types of modified SDF were compared with those of natural N-SDF. The results showed that the four SDF types had similar infrared spectra and monosaccharide compositions, whereas their main functional groups, binding degree, and monosaccharide content were different. The molecular weights of S-SDF and SE-SDF decreased compared to that of natural N-SDF, whereas that of E-SDF increased. The microstructure of SE-SDF showed the softest, roughest, and most porous morphology compared with those of the other three SDF types. The hypoglycaemic functional properties (glucose adsorption capacity, glucose dialysis retardation index, and α-amylase inhibition rate) of the three modified SDF types were improved compared with the natural N-SDF. Moreover, SE-SDF had the best effect. In addition, the DPPH· scavenging ability, reducing power, and ·OH scavenging ability of S-SDF and SE-SDF were improved compared with those of natural N-SDF. Remarkably, all four SDF types exhibited excellent ABTS· scavenging ability at a concentration of 0.6 mg/mL. Consequently, SE-SDF holds promise as an outstanding food additive for reducing postprandial blood glucose levels, enhancing antioxidant activities, and mitigating oxidative damage.

Comparative study on physicochemical properties and hypoglycemic activities of intracellular and extracellular polysaccharides from submerged fermentation of Morchella esculenta

The structural characteristic, physicochemical properties and structure-hypoglycemic activity relationship of intracellular (IPS) and extracellular (EPS) from submerged fermentation of Morchella esculenta were systematically compared and assessed. Both IPS and EPS were neutral, with a triple-helical conformation, and composed of galactose, glucose and mannose monosaccharides in different molar ratios. The molecular weight and particle size of IPS were higher than those of EPS. FTIR and SEM showed that the main functional group absorption peak intensity, glycosidic bond type and surface morphology of the two polysaccharides differed. Analysis of rheological and thermal properties revealed that the viscosity of IPS was higher than that of EPS, while thermal stability of EPS was greater than that of IPS. Hypoglycemic activity analysis in vitro showed that both IPS and EPS were non-competitive inhibitors of α-amylase and α-glucosidase. EPS showed strong digestive enzyme inhibitory activity due to its higher sulphate content and molar ratio of galactose, lower Mw and particle size. Meanwhile, with its higher Mw and apparent viscosity, IPS showed stronger glucose adsorption capacity and glucose diffusion retardation. These results indicate that IPS and EPS differed considerably in structure and physicochemical properties, which ultimately led to differences in hypoglycemic activity. These results not only suggested that IPS and EPS has the potential to be functional foods or hypoglycemic drugs, but also provided a new target for the prevention and treatment of diabetes with natural polysaccharides.

Effects of Different Extraction Methods on the Structural and Functional Properties of Soluble Dietary Fibre from Sweet Potatoes.

In this study, hot water treatment (WT), ultrasonic treatment (UT), ultrasonic-sodium hydroxide treatment (UST), ultrasonic-enzyme treatment (UET), and ultrasonic-microwave treatment (UMT) were used to treat sweet potatoes. The structural, physicochemical, and functional properties of the extracted soluble dietary fibres (SDFs) were named WT-SDF, UT-SDF, UST-SDF, UET-SDF, and UMT-SDF, respectively. Scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), thermal properties, and Brunauer-Emmett-Teller (BET) analysis were employed. The structural results indicated that the UST-SDF exhibited the best thermal stability, highest crystallinity, and maximum specific surface area. Moreover, compared to hot water extraction, ultrasonic extraction, or ultrasonic extraction in combination with other methods, enhanced the physicochemical and functional properties of the SDF, including extraction yield, water-holding capacity (WHC), oil-holding capacity (OHC), glucose adsorption capacity (GAC), glucose dialysis retardation index (GDRI), sodium cholate adsorption capacity (SCAC), cholesterol adsorption capacity (CAC), nitrite ion adsorption capacity (NIAC), and antioxidant properties. Specifically, the UST-SDF and UMT-SDF showed better extraction yield, WHC, OHC, GAC, CAC, SCAC, and NIAC values than the other samples. In summary, these results indicate that UST and UMT could be applied as ideal extraction methods for sweet potato SDF and that UST-SDF and UMT-SDF show enormous potential for use in the functional food industry.

Characterization of bamboo shoot cellulose nanofibers modified by TEMPO oxidation and ball milling method and its application in W/O emulsion

It has rarely been reported that the modification of bamboo shoot nanofibers by oxidation combined with physical and applied in food emulsions. In this study, the combination of 2,2,6,6-tetramethylpiperidine-1-oxyl radical (TEMPO)-mediated oxidation and the ball milling technique was employed to prepare bamboo shoot cellulose nanofibers (TOCNF) for W/O emulsions. A comparative study of the properties and structures of CNF prepared only by ball milling and TOCNF prepared by oxidation-ball milling was carried out, and a preliminary structural and rheological study of their application to emulsions was carried out. The results showed that TOCNF had higher water holding, swelling, and oil holding properties, cholesterol and glucose adsorption capacity than CNF. The combination of oxidative pretreatment and ball milling resulted in a dense entangled network structure, uniform particle size distribution, and high zeta potential value of TOCNF. The higher crystallinity of the TOCNF (68%) resulted in improved thermal stability. In addition, compared with the CNF-stabilized emulsion, with TOCNF dispersion as the internal aqueous phase, the emulsion droplets had a more uniform particle size distribution (6.61 ± 3.59 μm), higher gel strength, and thixotropic resilience of up to 71.24%. Thus, TEMPO oxidation combined with the ball milling method can be an effective means to improve nanofibers and provide a theoretical basis for expanding the application of bamboo shoot cellulose resources in the food colloid field.

Ball Milling Improves Physicochemical, Functionality, and Emulsification Characteristics of Insoluble Dietary Fiber from Polygonatum sibiricum.

The effects of ball milling on the physicochemical, functional, and emulsification characteristics of Polygonatum sibiricum insoluble dietary fiber (PIDF) were investigated. Through controlling milling time (4, 5, 6, 7, and 8 h), five PIDFs (PIDF-1, PIDF-2, PIDF-3, PIDF-4, and PIDF-5) were obtained. The results showed that ball milling effectively decreased the particle size and increased the zeta-potential of PIDF. Scanning electron microscope results revealed that PIDF-5 has a coarser microstructure. All PIDF samples had similar FTIR and XRD spectra. The functional properties of PIDF were all improved to varying degrees after ball milling. PIDF-3 had the highest water-holding capacity (5.12 g/g), oil-holding capacity (2.83 g/g), water-swelling capacity (3.83 mL/g), total phenol (8.12 mg/g), and total flavonoid (1.91 mg/g). PIDF-4 had the highest ion exchange capacity. Fat and glucose adsorption capacity were enhanced with ball milling time prolongation. PIDF-5 exhibited a contact angle of 88.7° and lower dynamic interfacial tension. Rheological results showed that PIDF-based emulsions had shear thinning and gel-like properties. PE-PIDF-5 emulsion had the smallest particle size and the highest zeta-potential value. PE-PIDF-5 was stable at pH 7 and high temperature. The findings of this study are of great significance to guide the utilization of the by-products of Polygonatum sibiricum.

Optimization of Enzymolysis Modification Conditions of Dietary Fiber from Bayberry Pomace and Its Structural Characteristics and Physicochemical and Functional Properties.

Bayberry pomace, a nutrient-rich material abundant in dietary fiber (DF), has historically been underutilized due to a lack of thorough research. This study aimed to investigate the physicochemical and functional properties of the DF. Ultrasonic enzymatic treatment was performed to extract the total DF, which was then optimized to produce modified soluble dietary fiber (MSDF) and insoluble dietary fiber (MIDF). The optimized conditions yielded 15.14% of MSDF with a water-holding capacity (WHC) of 54.13 g/g. The DFs were evaluated for their structural, physicochemical, and functional properties. The MSDF showed a higher (p < 0.05) WHC, oil-holding capacity (OHC), swelling capacity (SC), cation exchange capacity (CEC), and glucose adsorption capacity (GAC) (about 14.15, 0.88, 1.23, 1.22, and 0.34 times) compared to the DF. Additionally, the MSDF showed strong, superior radical scavenging and blood sugar-lowering capabilities, with a more porous surface morphology. A Fourier-transform infrared (FT-IR) spectroscopy analysis indicated that enzymatic modification degraded the cellulose and hemicellulose, reducing the DF crystallinity. Overall, the results demonstrated that cellulase hydrolysis could effectively improve the physicochemical and functional properties of DF, thereby paving the way for its development into functional food products.

Effect of Fe(III) on soybean protein-gallic acid hydrogel: Structure, functional properties, and digestive properties

A soy protein isolate-gallic acid (SPI-GA) complex was synthesized, mediated using 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide hydrochloride and N-hydroxysuccinimide. Different amounts of Fe3+ were then added to the SPI-GA complex to produce hydrogels (SPA@Fe) containing metal-phenolic network without heating the protein. Spectral analysis revealed that these hydrogels contained multiple modes of cross-linking, such as Schiff bases, hydrogen bonds, and coordination bonds. Coordination bonds formed between GA and Fe3+ mainly had a coordination number of three, and they changed the structure of the protein. Furthermore, these coordination bonds also endowed SPA@Fe with a more compact crosslinked network, thus improving the hydrogel's textural characteristics, thermal stability, storage modulus, and glucose adsorption capacity. The SPA@Fe hydrogel exhibited the best performance when the molar ratio of GA to Fe3+ was 1, with the thermal stability, hardness, springiness, and glucose adsorption capacity being 3.9, 1.84, 1.22, and 1.93 times higher than those of the SPI-GA hydrogel, respectively. Moreover, in-vitro digestion tests showed that SPA@Fe could control the release of loaded curcumin, had good capacity for adsorbing bile salt, and showed delayed degradation. This hydrogel system may offer a safe and feasible way to deliver bioactive substances such as curcumin.

Functional properties and structure of soluble dietary fiber obtained from rice bran with steam explosion treatment

Rice bran was modified by steam explosion (SE) treatment to investigate the effect of different steam pressure (0.4, 0.8, 1.2, 1.6, and 2.0 MPa) with rice bran through 60 mesh and rice bran pulverization (60, 80, and 100 mesh) with the steam pressure of 1.2 MPa on the functional properties and structure of soluble dietary fiber (SDF) from SE-treated rice bran. SE pretreatment enhanced glucose and cholesterol adsorption capacity, water-holding capacity, oil-holding capacity, lipase inhibition capacity and anti-oxidation properties of SDF. However, functional properties of SDF were adversely affected when steam pressure was 2.0 MPa or crushing degree of rice bran was 100 mesh. The results showed that some glycosidic and hydrogen bonds were broken, resulting in a porous honeycomb structure and decreased polymerization degree of the crystalline regions and relative crystallinity in SDF from SE-treated rice bran. In general, the optimum condition for obtaining better properties of SDF was treated for rice bran at the steam pressure of 1.2 MPa and sieve size of 60 mesh. This finding emphasizes essential information on SE treatment of rice bran in modifying the properties of SDF, which is helpful to the development and utilization of SDF from SE-treated rice bran.

Inhibitory activity against α-amylase and glucose adsorption capacity of the aqueous decoctate of Chamaecrista nigricans (Vahl) Greene

Diabetes management involves preventing its risk factors. Inhibition of glucosidases and adsorption of excess free glucose are approaches to the prevention of postprandial hyperglycemia. The objective of the present study was to evaluate the antioxidant activity, glucose adsorption capacity, and α-amylase inhibitory activity in vitro of the aqueous extract of Chamaecrista nigricans. Determination of phenolic compounds content was performed using the Folin-Ciocalteu reagent and the aluminum chloride method was used for total flavonoids one. The glucose oxidase peroxidase kit was used to determine the adsorption capacity of glucose while the 3,5-dinitrosalicylic acid method was used to assess the inhibitory activity against α-amylase. Levels ranging from 33.87 ± 2.48 mg GAE/100 mg dry extract (DE) for total phenolic compounds and 1.98 ± 0.51 mg QE/100 mg DE for total flavonoids were observed. The adsorption capacity was correlated with the glucose concentration of the solution (r = 0.95) and was up to 36.61 μmol/g DE for a glucose concentration of 30 mM. The extract from the November collection was most active against α-amylase with IC50 = 0.17 mg DE/mL. Observations confirm the traditional use of this species as a preventive measure in recipes for the treatment of diabetes. This data provides a basis for future pharmaceutical prospecting.

Antioxidant and Hypoglycemic Potential of Phytogenic Selenium Nanoparticle- and Light Regime-Mediated In Vitro Caralluma tuberculata Callus Culture Extract.

In vitro plant cultures have emerged as a viable source, holding auspicious reservoirs for medicinal applications. This study aims to delineate the antioxidant and hypoglycemic potential of phytosynthesized selenium nanoparticle (SeNP)- and light stress-mediated in vitro callus cultures of Caralluma tuberculata extract. The morphophysicochemical characteristics of biogenic SeNPs were assessed through a combination of analytical techniques, including UV-visible spectrophotometry, scanning electron microscopy, energy-dispersive X-rays, Fourier transform infrared spectrometry, and zeta potential spectroscopy. The antioxidative potential of the callus extract 200 and 800 μg/mL concentrations was assessed through various tests and exhibited pronounced scavenging potential in reducing power (26.29%), ABTS + scavenging (42.51%), hydrogen peroxide inhibition (37.26%), hydroxyl radical scavenging (40.23%), and phosphomolybdate (71.66%), respectively. To inspect the hypoglycemic capacity of the callus extract, various assays consistently demonstrated a dosage-dependent relationship, with higher concentrations of the callus extract exerting a potent inhibitory impact on the catalytic sites of the alpha-amylase (78.24%), alpha-glucosidase (71.55%), antisucrase (59.24%), and antilipase (74.26%) enzyme activities, glucose uptake by yeast cells at 5, 10, and 25 mmol/L glucose solution (72.18, 60.58 and 69.33%), and glucose adsorption capacity at 5, 10, and 25 mmol/L glucose solution (74.37, 83.55, and 86.49%), respectively. The findings of this study propose selenium NPs and light-stress-mediated in vitro callus cultures of C. tuberculata potentially operating as competitive inhibitors. The outcomes of the study were exceptional and hold promising implications for future medicinal applications.

Structure, thermal stability, physicochemical and functional characteristics of insoluble dietary fiber obtained from rice bran with steam explosion treatment: Effect of different steam pressure and particle size of rice bran

Rice bran was modified by steam explosion (SE) treatment to investigate the impact of different steam pressure (0.4, 0.8, 1.2, 1.6, and 2.0 MPa) with rice bran through 60 mesh and rice bran pulverization (60, 80, and 100 mesh) with the steam pressure of 1.2 MPa on the structure, thermal stability, physicochemical and functional characteristics of insoluble dietary fiber (IDF) extracted from rice bran. IDF with SE treatment from scanning electron microscopy images showed a porous honeycomb structure, and lamellar shape in IDF became obvious with the increase of steam pressure. The relative crystallinity and polymerization degree of crystalline regions in IDF from rice bran with SE treatment from X-ray diffraction analysis were decreased. Differential scanning calorimetry results showed that thermal stability of IDF with SE treatment increased with the increase of crushing degree. The results of FT-IR also suggested that some glycosidic and hydrogen bonds in IDF could be broken, and some cellulose and hemicellulose were degraded during SE process. The physicochemical and functional characteristics of IDF, including water-holding capacity, oil-holding, glucose adsorption capacity, α-amylase and pancreatic lipase inhibition capacity were decreased with the increase of steam pressure and crushing degree. The swelling and nitrite adsorption capacities of IDF were increased first and then decreased with the increase of steam pressure. The physicochemical and functional characteristics of IDF from rice bran were improved after SE treatment, which might provide references for the utilization of IDF from rice bran with SE treatment.

Influences of superfine-grinding and enzymolysis separately assisted with carboxymethylation and acetylation on the in vitro hypoglycemic and antioxidant activities of oil palm kernel expeller fibre

The synergistic effects of ultrafine grinding and enzymolysis (cellulase and Laccase hydrolysis) alone or combined with carboxymethylation or acetylation on the hypoglycemic and antioxidant activities of oil palm kernel fibre (OPKEF) were studied for the first time. After these synergistic modifications, the microstructure of OPKEF became more porous, and its soluble fibre and total polyphenols contents, and surface area were all improved (P < 0.05). Superfine-grinding and enzymolysis combined with carboxymethylation treated OPKEF exhibited the highest viscosity (13.9 mPa∙s), inhibition ability to glucose diffusion (38.18%), and water-expansion volume (3.58 mL∙g−1). OPKEF treated with superfine-grinding and enzymolysis combined with acetylation showed the highest surface hydrophobicity (50.93) and glucose adsorption capacity (4.53 μmol∙g−1), but a lower α-amylase-inhibition ability. Moreover, OPKEF modified by superfine-grinding and enzymolysis had the highest inhibiting activity against α-amylase (25.78%). Additionally, superfine-grinding and enzymolysis combined with carboxymethylation or acetylation both improved the content and antioxidant activity of OPEKF's bounding polyphenols (P < 0.05).

Fermentation of millet bran with Bacillus natto: enhancement of bioactivity levels and the bioactivity of bran extract.

Millet bran (MB), a byproduct of millet production, is rich in functional components but it is underutilized. In recent years, researchers have shown that fermentation can improve the biological activity of cereals and their byproducts. This study used Bacillus natto to ferment millet bran to improve its added value and broaden the application of MB. The bioactive component content, physicochemical properties, and functional activity of millet bran extract (MBE) from fermented millet bran were determined. After fermentation, the soluble dietary fiber (SDF) content increased by 92.0%, the β-glucan content by 164.4%, the polypeptide content by 111.4%, the polyphenol content by 32.5%, the flavone content by 16.4%, and the total amino acid content by 95.4%. Scanning electron microscopy revealed that the microscopic morphology of MBE changed from complete and dense blocks to loosely porous shapes after fermentation. After fermentation, the solubility, water-holding capacity, and viscosity significantly increased and the particle size decreased. Moreover, the glucose adsorption capacity (2.1 mmol g-1), glucose dialysis retardation index (75.3%), and α-glucosidase inhibitory (71.4%, mixed reversible inhibition) activity of the fermented MBE (FMBE) were greater than those of the unfermented MBE (0.99 mmol g-1, 32.1%, and 35.1%, respectively). The FMBE presented better cholesterol and sodium cholate (SC) adsorption properties and the adsorption was considered inhomogeneous surface adsorption. Fermentation increased the bioactive component content and improved the physicochemical properties of MBE, thereby improving its hypoglycemic and hypolipidemic properties. This study not only resolves the problem of millet bran waste but also encourages the development of higher value-added application methods for millet bran. © 2024 Society of Chemical Industry.