Soluble Dietary Fiber Research Articles

Comparison of quinoa and highland barley derived dietary fibers influence on the physicochemical properties and digestion of rice starch

This study investigated the potential of highland barley and quinoa dietary fibers, rich in β-glucan and pectin respectively, as cost-effective and nutritionally valuable physical modifiers for rice starch (RS). HPAEC revealed differences between the monosaccharide composition of soluble and insoluble dietary fibers sourced from highland barley and quinoa (HSDF, HIDF, QSDF and QIDF). Results from both RVA and DSC analysis revealed that the addition of low amounts of dietary fiber significantly modified the pasting properties of RS. Notably, the addition of quinoa soluble dietary fiber (QSDF) significantly inhibits the formation of a stable gel network in rice starch, even at low concentrations (0.1 %), as confirmed by rheological measurements. Furthermore, the incorporation of QSDF effectively reduces the content of rapidly digestible starch in rice starch by 15.6 % and increases the content of slowly digestible starch, from 23.36 % ± 3.02 % to 31.07 % ± 3.98 %. By leveraging the compositional richness of these fibers, this research opens up novel opportunities for developing functional food products with improved nutritional profiles, as well as for improving texture and reducing glycemic index (GI) in starch-based foods.

Partially Hydrolyzed Guar Gum Intake Supports the Gut Microbiota and Attenuates Inflammation during Influenza H1N1 Virus Infection in Mice.

Partially hydrolyzed guar gum (PHGG) is a soluble dietary fiber that is effective for defecation control. It influences the gut microbiota, by which it is metabolized to yield short-chain fatty acids (SCFAs), and it was also recently shown to protect against influenza infection in humans. We here investigated the effects of PHGG in a mouse model of influenza H1N1 virus infection. Eight-week-old C57BL/6 mice were fed normal chow with or without PHGG (500 mg/kg per day) for 4 weeks, infected with H1N1 at 10 weeks of age, and analyzed at 12 weeks of age. Administration of PHGG attenuated the decline in body weight induced by H1N1 infection without affecting food intake. It also ameliorated intestinal atrophy and increased the production of SCFAs including acetic acid, propionic acid, and butyric acid in the cecum, thereby preventing the inhibitory effect of H1N1 infection on SCFA production. The H1N1-induced increases in the serum concentrations of inflammatory cytokines including interferon-γ and interleukin-6 and anti-inflammatory cytokine such as interleukin-10 were all inhibited by PHGG intake. In addition, PHGG administration attenuated inflammatory gene expression in the lung and promoted both natural killer cell activity and regulatory T-cell differentiation in the spleen. Our findings suggest that the consumption of PHGG may improve the gut environment and thereby limit the inflammatory response to H1N1 infection. They may thus provide the basis for novel dietary intervention strategies to suppress the excessive inflammation associated with virus infection.

Fortified yogurt with high-quality dietary fiber prepared from the by-products of grapefruit by superfine grinding combined with fermentation treatment

Superfine grinding combined with L. paracasei fermentation was used for soluble dietary fibers (SDFs) modification to produce high quality SDFs. SDFs from the peels of Shatianyou, Dabumiyou, Majiayou and Jinggangmiyou without modification were named S-SDF, D-SDF, M-SDF and J-SDF. SDFs from peels of Shatianyou, Dabumiyou, Majiayou and Jinggangmiyou with combined modification were named FSS-SDF, FSD-SDF, FSM-SDF and FSJ-SDF. Then the structural and functional properties of extracted SDFs were analyzed. It was showed that modification endowed SDFs higher crystallinity, superior thermal stability, smaller molecular weight and irregular microstructure. After modificatifmon, SDFs showed stronger adsorption capacities to water, oil, glucose, cholesterol and nitrite ion molecules. Ultimately, FSS-SDF showed superior functional properties which was evaluated by principal component analysis. Subsequently, FSS-SDF was applied to yogurt (FSSY) which showed lower syneresis, higher gel strength and hardness, stronger odor characteristics compared to blank control yogurt. Therefore, superfine grinding combined with L. paracasei fermentation was an effective approach to producing high quality SDFs from grapefruit peel, meanwhile modified SDFs could be considered as a functional additive for the preparation of functional foods.

Improving the quality of soluble dietary fiber from Poria cocos peel residue following steam explosion.

Poria cocos peel residue (PCPR) still contains much soluble dietary fiber (SDF), steam explosion (SE) treatment was applied to PCPR to create a superior SDF. Steam pressure of 1.2MPa, residence period of 120s, and moisture content of 13% were the optimized parameters for SE treatment of PCPR. Under optimized circumstances, SE treatment of PCPR enhanced its SDF yield from 5.24% to 23.86%. Compared to the original SDF, the SE-treated SDF displayed improved enzyme inhibition, including the inhibition of α-amylase and pancreatic lipase, also enhanced water holding, oil holding, water swelling, nutrient adsorption including cholesterol, nitrite ions, and glucose and antioxidant abilities. Additionally, it had a decreased molecular weight, improved thermal stability, and a rough surface with many pores of different sizes. Given that SDF had been improved physiochemical and functional characteristics thanks to SE treatment, it might be the excellent functional ingredient for the food business.

Controlled release of fishy odors in soluble dietary fiber/surimi mixture by kinetic analysis of real and simulated systems

This study aimed to investigate the effects and mechanisms of soluble dietary fiber (SDF), temperature and hydrophobicity on the release of fishy compounds from surimi by the preparation of real and simulated systems. The results of gas chromatography-mass spectrometry revealed 15 fishy compounds in silver carp surimi, and adding 2 wt% SDF to surimi was found to inhibit the release of 14 fishy compounds by 2.16–43.49%. The simulated release indicated that SDF matrices with different concentrations inhibited the release of fishy compounds by different mechanisms. The resistance to the release of fishy compounds was attributed to viscosity and chemisorption in 2 and 5 wt% SDF matrices, while chemisorption and entanglement network in 8 and 10 wt% SDF matrices. Moreover, high temperature and hydrophobicity of fishy compounds could promote their release by decreasing interfacial mass transfer resistance and H-bond interaction, respectively. Additionally, adding SDF changed the release pathway of fishy compounds in surimi, and they were released through the first pathway consisting of surimi intraparticle diffusion, SDF boundary layer diffusion and gas-liquid interfacial diffusion, or through the second pathway additionally including chemisorption and desorption. This study provides new insights into controlling the release of fishy odors in surimi products.

Comparison on structure, properties and functions of pomegranate peel soluble dietary fiber extracted by different methods.

In this research, the different methods (acid extraction, alkaline extraction and enzymatic extraction) were used to extract soluble dietary fiber (SDF) from pomegranate peel and compared with water extraction. Results revealed that all three extraction methods influenced the structure, physicochemical and functional properties of SDF. Especially, SDF extracted by enzymes (E-SDF) and SDF extracted by alkali (A-SDF) had higher yield (27.30% and 27.17%), molecular weight and thermal stability than SDF extracted by water (W-SDF). Higher oil holding capacity (OHC) was found in SDF extracted by acid (C-SDF) (3.18g/g), A-SDF (3.18g/g) and E-SDF (5.36g/g) compared with W-SDF. In addition, A-SDF showed the smallest particle size, lowest ζ-potential and highest viscosity among the tested samples. E-SDF presented a more porous structure, better glucose adsorption capacity (GAC) and antioxidant activity than C-SDF and A-SDF. To sum up, A-SDF and E-SDF may have great potential to be functional food ingredients in the food industry.

Impacts of selenium enrichment on nutritive value and obesity prevention of Cordyceps militaris: A nutritional, secondary metabolite, and network pharmacological analysis.

This study aimed to compare the nutritive value and obesity prevention of ordinary Cordyceps militaris (CM) and selenium-enriched CM (SeCM). The results indicated that Se enrichment significantly increased the total carbohydrate and soluble dietary fiber content, while the protein and insoluble dietary fiber content decreased. Although the fat content was not affected, the medium and long-chain fatty acids content significantly changed. Moreover, Se enrichment significantly elevated the secondary metabolites belonging to terpenoids and alkaloids, which are linked with the enhanced biosynthesis of secondary metabolites. Both CM and SeCM reduced body weight, adipose accumulation, impaired glucose tolerance, and lipid levels in high-fat diet (HFD)-fed mice, and there was no significant difference between them. Network pharmacological analysis revealed that dietary CM and SeCM prevented HFD-induced obesity and associated metabolic diseases with multi-ingredients acting on multi-targets. Overall, Se enrichment improved the nutritive value of CM without altering its role in preventing obesity.

Modified dietary fiber from soybean dregs by fermentation alleviated constipation in mice.

Soybean dregs are the main by-product obtained from the processing of soy products and are good sources of dietary fiber (DF). This study showed that the soluble DF content increased from 4.97% to 18.82%, while the insoluble DF content decreased from 59.37% to 44.89% after soybean dreg fermentation using Trichoderma spp., without any significant change in the total DF content (p>0.05). Physicochemical property and electron microscopy analysis revealed that the rehydration ratio, dissolution rate, expansion force, and oil holding capacity of DF significantly increased (p<0.05) with finer microstructure. Additionally, we found that fermented DF could further promote intestinal peristalsis in mice. Furthermore, fermented DF was more effective in balancing and adjusting intestinal flora in mice and promoting the production of short-chain fatty acids. Therefore, this study provides evidence indicating a correlation between the physicochemical properties and functional benefits of DF derived from soybean dregs.

Compositional characterization of starch, proteins and lipids of long bean, dwarf long bean, mung bean and French bean seed flours

Four underutilized legumes comprised of mung bean, long bean, dwarf long bean and French bean were investigated for their total starch, dietary fibre, amylose, amylopectin and resistant contents along with proteins and lipids profiles employing standard methods in order to explore appropriate end uses. Results showed significant variations (p<0.05) in the fat, protein, moisture, ash, total dietary fibre, carbohydrate, starch, amylose and amylopectin contents of all the four legume seeds Flours. Mung bean, long bean, dwarf long bean, and French bean showed carbohydrates contents of 55.24, 49.63, 48.12 and 45.56 g/100 g, respectively. Dwarf long bean, long bean and mung bean recorded total starch of 38.39, 49.78 and 57.68 g/100 g, respectively. Whereas French bean had the highest total dietary fibre of 16.91 g/100 g and dwarf long bean the highest amylopectin (86.67 g/100 g), both dwarf long bean and long bean recorded insoluble dietary fibre and soluble dietary fibre in the range of 7.25 to 14.58 g/100 g and 0.05 to 1.25 g/100 g, respectively, however, all the seed flours showed higher content of insoluble dietary fibre than soluble dietary fibre. Significant differences (p<0.05) observed in the total starch, resistant starch and non-resistant starch content of all the 4 samples. Non-resistant starch was the predominant constituents of the total of all the seed flours with mung bean showing the highest value (54.16 g/100 g) followed by long bean, dwarf long bean and French bean with 48.74, 37.73 and 16.88 g/100 g, respectively. Though the beans had low amylose contents, their amino acids score and patterns surpassed the FAO reference proteins and their saturated and unsaturated fatty acids ratio falls within FAO allowed limits. This study highlights the hidden potentials of these non-conventional legumes as sources of quality proteins, functional foods, healthy fats and dietary fibres.

Beyond Insoluble Dietary Fiber: Bioactive Compounds in Plant Foods.

Consumption of plant foods, including whole grains, vegetables, fruits, pulses, nuts, and seeds, is linked to improved health outcomes. Dietary fiber is a nutrient in plant foods that is associated with improved health outcomes, including a lower risk of chronic diseases such as cardiovascular disease, type 2 diabetes, and certain cancers. Different fibers deliver different health benefits based on their physiochemical properties (solubility, viscosity) and physiological effects (fermentability). Additionally, plant foods contain more than dietary fiber and are rich sources of bioactives, which also provide health benefits. The concept of the solubility of fiber was introduced in the 1970s as a method to explain physiological effects, an idea that is no longer accepted. Dividing total dietary fiber (TDF) into insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) is an analytical distinction, and recent work finds that IDF intake is linked to a wide range of health benefits beyond increased stool weight. We have focused on the IDF content of plant foods and linked the concept of IDF to the bioactives in plant foods. Ancestral humans might have consumed as much as 100 g of dietary fiber daily, which also delivered bioactives that may be more important protective compounds in disease prevention. Isolating fibers to add to human diets may be of limited usefulness unless bioactives are included in the isolated fiber supplement.

Effects of steam explosion treatment on the physicochemical properties and biological activities of okara‐derived soluble dietary fibre

SummaryOkara is the by‐product of soybean during processing, which is rich in dietary fibre. In this study, the effects of steam explosion (SE) treatment on the physicochemical properties and biological activities of soluble dietary fibre (SDF) from okara were investigated. Results showed that SE increased the water‐holding capacity, oil‐holding capacity, swelling capacity, water solubility, foaming ability, foaming stability, emulsifying activity and emulsion stability of SDF. The structure of okara‐derived SDF was changed after SE treatment, and the surface was poriferous, rough and collapsed. SDF from okara modified by SE exhibited significantly higher glucose adsorption capacity, cholesterol adsorption capacity and antioxidant activity manifested by the increase in DPPH and ABTS‐radical scavenging activity as well as ferric ion‐reducing antioxidant power. In vitro colonic fermentation and 16S rDNA sequencing showed that SE treatment up‐regulated the short‐chain fatty acids (SCFAs) concentrations and increased diversity of gut microbiota. Moreover, SE treatment increased the relative abundance of specific beneficial bacteria including Lactobacillus, whereas decreased the relative abundance of Firmicutes, Enterococcus, Escherichia‐Shigella and Proteus. In conclusion, these results highlight the potential of SE in improving the physicochemical and functional properties of okara‐derived SDF and promoting its future application.

Combined effect of hydrothermal treatments and drying temperature on the physicochemical, milling, and nutritional characteristics of foxtail millet

Continuing practice of enhancing palatability and decortication yield of grain, in the present study combined effect of hydrothermal (soak-boil-SB & soak-steam-SS) treatments and drying temperature on physicochemical and milling characteristics of foxtail millet have been evaluated. Results revealed that hydrothermal treatments followed by drying have a significant (p ≤ 0.05) affect on the physicochemical properties of foxtail millet. Head grain yield (HGY) increased by 18.28% in SB treatment and 22.99% in SS-treatment, however, with an increase in the drying temperature, HGY decreased by 2.32–2.88%. The hardness of grains increased by 43.88% in SB, and 70.32% in SS treatments. Owing to more husk removal of 6.70–12.26% in these treatments, decortication yield increased, while brokens decreased by 72.92–91.44%, paving the way for better recovery of HGY. An interesting aspect of hydrothermal treatments was 1.57-fold higher bran separation from decorticated SS40 sample. Hydrothermal treatments and drying temperatures enhanced total carbohydrates decreased components decreased other constituents. Closeness in dimensional properties depicts positive correlation in decorticated foxtail millet as revealed by cluster analysis in the dendrogram. Both hydrothermal treatments significantly decreased the pasting parameters whereas decortication significantly decreased the in-soluble dietary fiber of the whole millet, however, soluble dietary fiber increased by 21.38%.

The characteristics of microwave-treated insoluble and soluble dietary fibers from grape and their effects on bread quality.

This study investigated the morphological and hydration properties of untreated and microwave (MW)-treated isolate forms of soluble (SDF) and insoluble dietary fibers (IDF) obtained from grapes. Then, the rheological, textural, and other physical effects of the fibers (5% flour basis) were evaluated on bread quality. For this purpose, grape pomace was valorized as the juice extraction waste. MW significantly improved hydration properties of SDF and IDF by modifying their microstructures (p < .05). SDF had a clean-cut morphology whereas IDF had an indented microstructure with a wrinkled surface. After MW treatment, deep grooves and holes were observed. These variations in the IDF structure were more extensive. DF additions influenced water absorption, mixing tolerance index, dough development time, dough stability, resistance to extension, extensibility, energy of the dough and hardness, cohesiveness, springiness, chewiness, weight loss, specific volume, crust color difference of the bread in comparison with the properties of control samples significantly (p < .05). IDF had especially pronounced effects on the dough and bread characteristics. SDF enrichment provided more comparable results with the control bread than IDF. The originality of this work is to characterize isolated (100% purity) SDFs and IDFs, then discuss their effects on semi (dough) and final (bread) product quality.

Nutritional Value, Physical Properties, and Sensory Quality of Sugar-Free Cereal Bars Fortified with Grape and Apple Pomace

Cereal bars are so-called convenience foods. Consumers value these products as a healthier alternative to traditional chocolate bars. Since these snacks usually contain added dried fruit, they have high potential for the utilisation of waste materials from the fruit industry. The study aimed to determine the effect of fortification of cereal bars with grape and apple pomace on their nutritional value, physical properties, and sensory quality. The control recipe was modified by replacing 10 or 20 g of sultanas with apple or grape pomace. The fortification with these food by-products resulted in a significant increase in the moisture content of the products, an increase in soluble fibre content, and a decrease in the level of antioxidant compounds. The strength of the cereal bars supplemented with grape and apple pomace increased. In addition, the panellists noticed a colour difference compared to the unmodified product (2 &lt; ΔE &lt; 5). A positive effect of the addition of the fruit pomace on the visual characteristics of the cereal bars was also observed. No changes were observed in the tastiness of the product. On the other hand, the aroma of the modified products and the texture of the bars containing the apple residue were less acceptable. In conclusion, cereal bars containing grape pomace and up to 10 g of apple pomace are characterised by high soluble dietary fibre content and desirable sensory and mechanical properties and are therefore recommended for industrial production.

Thermal-mechanical treatment of blackcurrant pomace for enrichment in yoghurt

Blackcurrant pomace (BP) is currently rarely used in human nutrition, although it contains a high amount of dietary fibre (∼60%). A proper enrichment of foods could provide a good opportunity to improve the recommended daily fibre intake. Yoghurt, as a dispersed system, with high consumer acceptance, is a suitable candidate for pomace enrichment. Due to its strong tendency towards sedimentation, direct enrichment is not possible. The aim of the study was to thermal-mechanically functionalise BP, to enrich cow milk yoghurt to an amount of 5%. Chemical composition, particle size and techno-functional properties of BP and functionalised BP, as well as functional and rheological properties and physical microstructure of the resulting yoghurts, were characterised. Fermentation of enriched yoghurt with functionalised pomace containing a high amount of soluble dietary fibre (SDF) and in consequence exhibiting a high water retention capacity (WRC) and good swelling behaviour led to improved product texture. The study shows that pomace, as a by-product of juice production, is suitable for enriching dispersed systems such as yoghurt without negatively affecting rheological properties. The results confirm that a thermal-mechanical functionalisation of the pomace is necessary to reach this goal.

Comparative analysis of dietary fibers from grapefruit peel prepared by ultrafine grinding: Structural properties, adsorption capacities, in vitro prebiotic activities

Ultrafine grinding treatment was used to treat grapefruit peel from Shatianyou, Majiayou, Dabumiyou and Jinggangmiyou, subsequently structural properties and adsorption capacities of extracted soluble dietary fibers (SDFs) were comparatively analyzed, moreover SDF from untreated Dabumiyou (D-SDF) and SDF from Dabumiyou treated with ultrafine grinding (UD-SDF) were selected for in vitro prebiotic activity determination. The structural analysis exhibited that all SDFs manifested spectral characteristics of typical polysaccharides and showed a typical cellulose I-type structure, ultrafine grinding treatment broke chemical bonds between molecules, leading to a decrease in crystallinity, further reduced thermal stability of SDFs. The pectin content of SDFs were enhanced after modification, which may influence functional properties of SDFs. Moreover, SDFs from Dabumiyou showed better adsorption capacities for water molecule, oil molecule and cholesterol molecule. Compared to D-SDF, UD-SDF could effectively promote bacteria proliferation and stimulate probiotic strains to produce more short-chain fatty acids. This study was beneficial to better understanding physicochemical properties of SDFs extracted from different grapefruit peel by ultrafine grinding treatment and encouraged the use of grapefruit peel SDF in products with prebiotic properties.

Effects of steam explosion on physicochemical, functional and structural properties of soluble dietary fiber from pomelo peel

Abstract The effects of steam explosion (SE) on the physicochemical, functional and structural characteristics of soluble dietary fiber (SDF) extracted from pomelo peel were evaluated. At the treatment condition of 0.9 MPa,120 s, the extraction yield of SDF increased by 156.7 %, and the water holding capacity, oil holding capacity, and swelling capacity increased by 36.6 %, 42.7 %, and 21.4 %, respectively. Additionally, in vitro hypoglycemic capacity, cation exchange capacity, nitrite ion adsorption capacity, and antioxidant capacity were all improved. It was observed that a large number of cracks in the SDF, and the structure of SDF became loose and porous and specific surface area of SDF increased to 1.41 times. In addition, the results from differential scanning calorimetry indicated that SDF treated with SE had better thermal stability, and the degradation temperature increased from 311.93 °C to 316.28 °C. So, SE could be used as an effective method for modifying dietary fiber.

Modification of Soluble Dietary Fiber from Millet by Selenylation and Its Immune-Enhancing Activity

The immune activity of polysaccharides increases after structural modification, whereas the structure of dietary fiber is similar to that of polysaccharides, and research on the chemical modification of dietary fiber is lacking. Therefore, in this study, we used soluble dietary fiber from millet to chelate metal selenium ions, named the selenium-enriched additive (SDF-Se), and investigated its effects on macrophages and natural killer (NK) cells in vitro. The results showed that SDF-Se could activate RAW 264.7 cells through NF-κB and mitogen-activated protein kinase (MAPK) signaling and promote the accumulation of the reactive oxygen species, thereby increasing the levels of TNF-α, IL-6, and IL-10 and releasing numerous NO molecules. Furthermore, SDF-Se treatment induced NK cells to secrete cytokines (IFN-γ and TNF-α), cytoplasmic granules (granzyme-B), surface-activating receptors (NKp44), and increased CD56 and CD107a expressions, which promote NK cell cytotoxic responses. These results suggest that SDF-Se can promote macrophage and NK cell activation and be used as a potent immunostimulant.

Structural properties and biological activities of soluble dietary fibers rich in pectic-polysaccharides from different buckwheat green leaves

Buckwheat green leaves are commonly consumed as functional tea materials due to their various beneficial effects. Although buckwheat green leaves have abundant soluble dietary fibers (SDFs), the information about their structural properties and functional properties remains unknown, largely hindering their applications as functional/health products. Hence, to enhance the usage and application of SDFs from buckwheat green leaves as value-added health products, the structures and biological activities of SDFs derived from different buckwheat green leaves were investigated and compared. Results revealed that SDFs derived from Tartary buckwheat green leaves (TBSDF) and common buckwheat green leaves (CBSDF) were rich in complex pectic-polysaccharides, mainly composing of homogalacturonan (HG) and rhamnogalacturonan I (RG I) pectic domains. Besides, TBSDF had higher proportion of RG I pectic domains than that of CBSDF. Furthermore, the existence of a high content of complex pectic-polysaccharides in TBSDF and CBSDF could contribute to their various biological activities, such as antioxidant, antiglycation, fat/bile acid binding, anticancer, and prebiotic effects. These results can provide some new insights into further development of buckwheat green leaves and related SDFs as value-added health products.

Improving the People’s Economy through the Utilization of Pandeglang Districts Local Raw Materials (Sugar Palm and Taro Beneng Flour) for Extrusion Products (Analog Rice and Analog Noodles)

Beneng taro is a wild plant that is commonly found in Indonesia, and is very easy to cultivate. However, the large potential for export demand of production of analog rice made from beneng taro flour is not accompanied by high productivity, it is constrained by the production process. The Center for Agroindustry Research, under the National Research and Innovation Agency, since 2010 has conducted research on local flour-based food processing using the cold extrusion method with an extruder machine. Various food products can be produced with only one machine. Based on the test results, dietary fiber content of Arben Analog Rice is 8 grams per serving of 100 grams and contains zinc by 50% of the Nutritional Adequacy Ratio (NAR). Soluble dietary fiber helps lower blood cholesterol levels when accompanied by a diet low in saturated fat and low in cholesterol. Zinc is a micronutrient that has an important role in the body’s defense system that fight the entry of infection. By consuming Arben analog rice, it can help increase the body’s immunity. Through the calculation of the types of investment appraisal techniques, it is obtained that the financial aspects reviewed are declared feasible and the investment proposals are acceptable.