Soluble Dietary Fiber Research Articles

Protective Effects of Ginseng Soluble Dietary Fiber and Its Fecal Microbiota Extract on Antibiotic-Induced Gut Dysbiosis Obese Mice.

Prolonged or improper antibiotic use may increase the risk of obesity. Ginseng soluble dietary fiber (G-SDF) has been shown to inhibit obesity and promote the growth of intestinal probiotics. However, its role in antibiotic-induced gut dysbiosis obese mice (ADIO) remains unclear, and this study aimed to elucidate this role. The results indicated that G-SDF and its fecal microbiota extract (SDFfbs) significantly reduced body weight, insulin resistance, hepatic fat accumulation, abnormal blood and liver glucose-lipid metabolism, oxidative stress, and immune-inflammatory responses in ADIO mice. G-SDF and SDFfbs also inhibited the LPS/TLR4/MyD88/NF-κB signaling pathway, restored the expression of the gut barrier proteins Occludin and Claudin1, and protected against intestinal damage in ADIO mice. In particular, G-SDF and SDFfbs significantly increased the abundance of Firmicutes and Bacteroidetes and decreased the abundance of harmful Escherichia and Streptococcus. Additionally, they promoted the growth of beneficial bacteria, such as Enterococcus, Lactobacillus, Bifidobacterium, Parabacteroides, and Akkermansia, and these microbial shifts correlated with significant improvements in metabolic indicators in ADIO mice. Notably, SDFfbs can replicate the efficacy of SDF and has even shown stronger effects than the latter. In summary, this study demonstrated that G-SDF and SDFfbs effectively mitigate the double damage caused by obesity and antibiotic exposure by modulating the LPS/TLR4/MyD88/NF-κB pathway, protecting the intestinal barrier, and restoring the gut microbiota balance. These findings provide an important theoretical basis for the use of G-SDF and SDFfbs as fat-reducing and antibiotic-resistant ingredients in health foods.

Effects of wheat malt and mashing process on non-starch polysaccharides in wheat beer

Non-starch polysaccharides (NSPs), key components of grain cell walls, serve as a primary source of soluble dietary fiber in beer. They play essential roles in brewing processes, influencing beer quality and contributing to health in humans. We explore changes in NSPs during brewing and their influence on beer quality. We investigated the effects of wheat malt and the mashing process on the composition and molecular characteristics of NSPs in both wort and wheat beer. The concentration of NSPs in wort increased from 1,502 mg/L to 2,431 mg/L with the addition of wheat malt, and was influenced by the resting time at 43°C, ultimately decreasing to 1,354–2,056 mg/L in the final wheat beer. Arabinoxylan (AX) was the most abundant NSP, followed by arabinogalactan (AG), mannose polymers (MP), and β-glucan. Molecular weight segments of 24.0–24.5 kDa, 6.8–7.2 kDa, and 76.5–86.8 kDa accounted for 40.9–46.7%, 18.1–23.1%, and 16.1–20.8% of NSPs in wort, respectively. These distributions varied during the mashing process but remained largely consistent in the final wheat beer. The levels of NSPs and AX in wort and wheat beer are primarily determined by wheat malt and are influenced by the mashing process, during which NSPs are decomposed into molecules with specific molecular weights. These findings provide valuable insights for regulating the content and molecular structure of soluble dietary fiber in beer, enabling control over its impact on beer quality through adjustments to the mashing process.

Effects of different soluble dietary fibers on oil encapsulation: Comparison of emulsion and microcapsule properties.

Effects of different soluble dietary fibers on oil encapsulation: Comparison of emulsion and microcapsule properties.

Preparing a millet bran soluble dietary fiber polysaccharide-Cr (III) complex to regulate oxidative stress and apoptosis in pancreatic islet cells.

Preparing a millet bran soluble dietary fiber polysaccharide-Cr (III) complex to regulate oxidative stress and apoptosis in pancreatic islet cells.

Research on the Effects of Extruded Okara on Improving Gluten Protein Stability and Dough Processing Properties

ABSTRACTOkara is a byproduct produced after grinding soybeans, but its poor taste and difficulty in storage have posed a severe challenge in handling it. This study aims to modify okara using single‐screw extrusion technology to alter the ratio of soluble dietary fiber (SDF) to insoluble dietary fiber (IDF) and to investigate their effects on the protein conformation, rheological properties, and microstructure of wheat dough. The experimental results indicate that the SDF content in extruded okara was significantly increased by approximately 6.39%, with the swelling ability and hydration capacity increasing by 1.69 (g/g) and 2.4 (g/mL), respectively. The addition of 6%–9% extruded okara into the dough caused a redistribution of water, increased the proportion of bound water, altered the protein conformation, and increased the content of the α‐helix structure. At the 9% addition level, compared to the control group, the content of α‐helix increased by 4.45%, leading to the conversion of β‐turns to β‐sheets and forming a more stable gluten network structure. However, compared to untreated raw okara, adding extruded okara increased the dough's elastic modulus and loss modulus, lowered the tanδ value, reduced the pasting viscosity, and improved the viscoelastic properties of the dough. These findings deepen our understanding of the mechanism by which extruded, modified okara added to wheat dough affects its properties and provide theoretical guidance for applying extrusion modification technology in okara processing and the development of bakery products.

Enhanced Hydration, Solubility, and Structural Properties of Corn Insoluble Dietary Fiber via Optimized Radiofrequency and Enzymatic Hydrolysis.

Native corn insoluble dietary fiber (IDF) exhibits limited functionality due to its coarse structure and low hydration properties. Conventional treatments often compromise nutrient integrity or leave chemical residues. This study introduces a synergistic radiofrequency (RF) and enzymatic hydrolysis (EH) approach to enhance IDF functionality sustainably. Optimized RF parameters (17,647.06W/m2 power density, 1750.81W/kg adjusted SAR, 136.183kV/m electric field intensity) preconditioned the fiber matrix, reducing median particle size by 39% (320.88 → 196.32µm) and doubling specific surface area (0.0309 to 0.0744 m2/g), thereby enhancing enzymatic efficiency. The combined RF + EH treatment outperformed EH alone, increasing soluble dietary fiber (SDF) by 50% (4.2%vs. 3.6%) and reducing IDF content to 42.4% (vs. 43.0% for EH). It uniquely balanced hydration (moisture content: 8.94%vs. 7.51% for EH) and structural integrity, preserving crystallinity while increasing amorphous regions for improved water-holding capacity (4.96%vs. 3.09% control) and fermentability. Compared to alkaline/thermal methods, RF + EH eliminated chemical residues and minimized nutrient loss. Color analysis confirmed structural modifications (ΔE = 14.59), while XRD and SEM validated enhanced porosity and retained mechanical strength. This method offers a scalable, energy-efficient alternative for producing functional fibers suited for nutraceuticals and high-fiber foods, addressing industrial needs for cost-effective and sustainable dietary fiber modification.

Ganoderma Sinense Soluble Dietary Fiber Alleviates Nonalcoholic Fatty Liver Disease by Regulating Liver Metabolism

ABSTRACTGanoderma sinense possesses a liver‐protective effect. Increasing dietary fiber intake can prevent and manage the progression of chronic metabolic syndrome. However, the effects and mechanisms of Ganoderma sinense soluble dietary fiber (GSSDF) on nonalcoholic fatty liver disease (NAFLD) remain unclear. This study analyzed the physicochemical properties of GSSDF, investigated the effects of GSSDF on NAFLD models in vitro and in vivo, and elucidated the underlying molecular mechanisms focusing on hepatic metabolism. The results showed that GSSDF had a loose and porous surface structure and a typical polysaccharide functional group structure. At the same time, it demonstrated excellent water absorption, oil absorption, and swelling properties, which would contribute to reduced fat absorption. GSSDF inhibited liver lipid accumulation and enhanced antioxidant capacity in both in vivo and in vitro NAFLD models. Liver metabolomics analysis revealed that NAFLD was alleviated by the intervention of GSSDF in glycerophospholipid metabolism, which involved upregulating the expression of phosphorylated adenosine monophosphate activated protein kinase (P‐AMPK), phosphorylated acetyl‐CoA carboxylase (P‐ACC), and peroxisome proliferator‐activated receptor (PPAR), and downregulating the expression of fatty acid synthase (FASN). It was concluded that GSSDF improved lipid metabolism disorders to prevent NAFLD and obesity, which laid the foundation for developing its potential as a liver‐protective dietary supplement for improving NAFLD.

Physicochemical and Sensory Evaluation of Spreads Derived from Fruit Processing By-Products.

Apple, tomato, and grape pomaces, as well as an apple-grape (1:1) mixed pomace, were employed in the formulation of fruit-based spreads to valorize these underutilized by-products. The influence of pectin addition on the physicochemical and sensory properties of the spreads was also examined. All spread preparations carried the 'high fiber' nutrition claim. The apple pomace spread demonstrated the highest total and soluble dietary fiber contents (14.13 and 4.28%, respectively). Colorimetry showed higher L* and a* values for the tomato pomace spreads. Rheometry of the spreads revealed pseudoplastic flow and weak gel-like behavior (G' > G″); the tomato and grape pomace spreads with pectin exhibited the highest η*, G', and G″ values. A texture analysis (spreadability test) indicated that pectin addition affected only the mixed pomace spread, resulting in the least spreadable product. Regarding bioactive compounds, the apple pomace had the highest total phenolic content, and the grape pomace exhibited the highest antioxidant activity, both of which were also reflected in their corresponding spreads. A principal component analysis indicated a strong correlation among flavor, mouthfeel, and moisture content, which were negatively correlated with color intensity and spreadability. The apple pomace spread with added pectin was the most widely preferred by consumers due to its appealing mouthfeel, spreadability and flavor.

Application of Subcritical Water Extraction and Enzymatic Hydrolysis as a Combination Green Extraction Technique for Rambutan (Nephelium lappaceum L.) Peel Polyphenol

ABSTRACTThis study aimed to develop a green and efficient technique for extracting rambutan peel polyphenols, while systematically evaluating chemical components, the water solubility, storage stability, in vitro antioxidant activity, and digestive enzyme inhibitory potential of the extracts. Subcritical water (SW) alone and SW followed by enzymatic hydrolysis (SW‐EH) were employed to extract rambutan peel polyphenols. The optimal conditions of SW extraction were temperature of 130°C, time of 30 min, and liquid–solid ratio of 80:1 mL/g, which yielded a total phenol content (TPC) of 226.54 mg gallic acid equivalents per gram of dry weight powder. A total of 39 phenolics were identified with ellagic acid as the predominant compound. SW‐EH extract maintained similar phenolic profiles but contained less soluble dietary fiber compared to SW extract. The transmittance and polyphenol solubility of SW‐EH extract were higher than those of SW extract in the concentration range of 5 to 100 mg/mL. The ellagic acid content in the SW and SW‐EH extracts decreased by 19.05% and 1.71%, respectively, after 40 days of storage. Both extracts demonstrated comparable antioxidant activities superior to ascorbic acid, while EH treatment greatly enhanced α‐glucosidase inhibitory activity compared to SW extract. With superior water solubility, storage stability, antioxidant activity, and digestive enzyme inhibitory potential, SW‐EH extract is a promising product for a wide range of applications.

Fermentation of Sainfoin Seed Flour with Saccharomyces boulardii: Effects on Total Dietary Fiber, Anti-Nutrients, Antimicrobial Activity, and Bioaccessibility of Bioactive Compounds

This study investigates the effects of fermentation on sainfoin seed flour using Saccharomyces boulardii for total dietary fiber (TDF) content, anti-nutritional profiles (including phytates, tannins, saponins, and trypsin inhibitors), and bioactive compounds. It also focused on assessing the in vitro availability of phenolic compounds, antioxidant potential, and anti-nutrient compounds after gastrointestinal digestion. Four treatment groups were designed: a non-fermented control group, and flour samples fermented with S. boulardii CNCM I-745 for 24, 48, and 72 h. All fermentations were carried out at 30 °C. The effects of fermentation and the analysis results were statistically evaluated at the significance level of p < 0.05, and significant differences were detected. Fermentation significantly increased soluble dietary fiber (from 3.32% to 4.43%) and reduced anti-nutritional factors, including phytates (by 18%), tannin (by 19%), and trypsin inhibitor activity (TIA) (by 79%). However, saponin content increased by 21% after 72 h of fermentation. Tannin levels of non-fermented and fermented sainfoin flour decreased dramatically after in vitro digestion. Moreover, it was concluded that the bioaccessibility of phytic acid significantly increased through fermentation, while that of tannins declined. Antimicrobial activity against Escherichia coli ATCC 25922 improved after fermentation, while the antioxidant capacity was enhanced post-digestion. In addition, the highest phenolic content (612 mg GAE/100 g) and antioxidant capacity (1745 mg TE/100 g by CUPRAC assay and 1127 mg TE/100 g by DPPH assay) were determined in fermented sainfoin seed flour at 72 h after gastrointestinal digestion.

Fermentation-synergized physical modification: Enhancing physicochemical properties and bioactivities of soluble dietary fiber from peanut shells

Fermentation-synergized physical modification: Enhancing physicochemical properties and bioactivities of soluble dietary fiber from peanut shells

Structure, physicochemical properties, and hypolipidemic activity of soluble dietary fiber obtained from button mushroom (Agaricus bisporus)

Structure, physicochemical properties, and hypolipidemic activity of soluble dietary fiber obtained from button mushroom (Agaricus bisporus)

The interaction between soluble dietary fiber and bound phenolic from litchi pomace, and its effect on gut microbiota and inflammation.

The interaction between soluble dietary fiber and bound phenolic from litchi pomace, and its effect on gut microbiota and inflammation.

Effects of ultrasonic modification on physicochemical and structural properties of pomelo peel soluble dietary fiber extracted by alkali

Pomelo peel, as a by-product of pomelo, is abundant with in soluble dietary fiber (SDF). The SDF obtained from pomelo peel using an alkaline solution was labeled ASDF, and the ASDF that was modified using ultrasound was labeled UASDF. An investigation was conducted into the physicochemical, structural, and functional properties of the samples were investigated. The investigative results show that ultrasound modification increases SDF content from 24.0 to 28.9%, with an improvement in the water-holding and swelling capacity of SDF. However, there is little effect on the oil-holding capacity. As revealed by the structural characterization both ASDF and UASDF exhibit the typical characteristics of cellulosic polysaccharides, but UASDF is 5.63% less crystalline than ASDF, resulting in a looser porous structure. In addition, UASDF possesses high glucose adsorption capacity (29.98 mg/g) and high cholesterol adsorption capacity in the small intestine (pH = 2, 20.86 mg/g; pH = 7, 25.11 mg/g). UASDF also exerts a more significant antioxidant effect, particularly ABTS free radical scavenging rate of 80.97% (5 mg/mL). The superior adsorption capacity and antioxidant ability of UASDF are attributed to its structure. These results demonstrate that pomelo peel is applicable as an inexpensive natural dietary fiber, and that UASDF possesses excellent functional characteristics.

Preparation and functional characterization of the packaging film based on sodium alginate/polyvinyl alcohol and soluble dietary fiber rich in pectin polysaccharides.

Preparation and functional characterization of the packaging film based on sodium alginate/polyvinyl alcohol and soluble dietary fiber rich in pectin polysaccharides.

Influence of one-step enzymatic modification on the structure, physicochemical, and functional properties of dietary fiber from corn husk rich in (hemi)cellulose.

Influence of one-step enzymatic modification on the structure, physicochemical, and functional properties of dietary fiber from corn husk rich in (hemi)cellulose.

Synthesis and characterization of a delivery system by combining cobalt (II) with soluble dietary fiber from Cyperus esculentus L. to regulate gut-derived neuroactive metabolite biosynthesis.

Synthesis and characterization of a delivery system by combining cobalt (II) with soluble dietary fiber from Cyperus esculentus L. to regulate gut-derived neuroactive metabolite biosynthesis.

Effect of Ultrahigh-Pressure on the Physicochemical Properties and Biological Activities of Dietary Fiber From Litchi Pomace.

This study primarily investigated the effects of ultra-high pressure (UHP) treatment on the physicochemical properties and bioactivities of the soluble dietary fiber (SDF) derived from litchi pomace. Compared to SDF prepared using conventional methods (CSDF), there was minimal difference in monosaccharide composition; however, the molecular weight of SDF obtained through UHP-assisted extraction (PSDF) was lower, resulting in a rougher and looser internal structure. Moreover, PSDF exhibited superior water-holding capacity, swelling capacity, and cation exchange capacity compared to CSDF. These alterations in physicochemical properties contributed to enhanced biological activities of SDF. Specifically, PSDF demonstrated a more pronounced proliferative effect on Lacticaseibacillus rhamnosus and Lactobacillus acidophilus. In addition, PSDF showed greater efficacy in promoting probiotic proliferation and inhibiting the growth of harmful bacteria within the gut microbiota. For example, after 48 h of fermentation, the contents of Bifidobacterium longum, Bacteroides vulgatus, and Bifidobacterium adolescentis in the PSDF group were 1.12, 1.06, and 1.07 times higher than those in the CSDF group, respectively, while the content of Escherichia coli was only 80.94% of that in the CSDF group. This phenomenon was elucidated through the synthesis of short-chain fatty acids (SCFAs), primarily resulting from PSDF's upregulation of key enzyme expressions such as glucose-6-phosphate isomerase, fructose-bisphosphate aldolase, and phosphoglycerate kinase in the SCFAs synthesis pathways. These findings indicated UHP contributed to enhancing biological activities through altering the functional and physicochemical properties.

The release patterns and potential prebiotic characteristics of soluble and insoluble dietary fiber-bound polyphenols from pinot noir grape pomace in vitro digestion and fermentation☆

The release patterns and potential prebiotic characteristics of soluble and insoluble dietary fiber-bound polyphenols from pinot noir grape pomace in vitro digestion and fermentation☆

Modified Okara improves Noodle Properties: Effects on digestibility, structure, and functionality

Modified Okara improves Noodle Properties: Effects on digestibility, structure, and functionality