Wheat Bran Dietary Fiber Research Articles

Effects of interaction between wheat bran dietary fiber and gluten protein on gluten protein aggregation behavior.

Effects of wheat bran dietary fiber (WBDF) as a nutritional additive on flour products quality mainly depends on the interaction between WBDF and gluten protein. In this study, the effects and mechanisms of WBDF with different particle sizes and additive amounts on gluten protein aggregation behavior were investigated. The results showed that the addition of WBDF led to a decrease in free sulfhydryl content, particle size, molecular weight and gluten macromer (GMP) content, an increase in zeta potential and SDS-extractable protein content, and a deterioration in the gluten network morphology compared to the control group, suggesting that the aggregation behavior of gluten protein was inhibited. When WBDF was added at 3 % and 6 %, dilution effect, mechanical shear, steric hindrance, and non-covalent binding were the main mechanisms leading to depolymerization. Further addition of WBDF (9 %, 12 %) inhibited the depolymerization of gluten protein due to competitive hydration and non-covalent binding. However, when WBDF was added at 15 %, the dilution effect, mechanical shear and steric hindrance of WBDF (88 μm < particle size<150 μm) dominated, and their inhibitory of aggregation induced the formation of a loose gluten network structure. In contrast, the weaker mechanical shear and steric hindrance effects of WBDF (particle size<88 μm) mitigated the degradation of gluten network structures by WBDF.

Protein digestibility in wheat noodles: The inhibitory effect and its mechanism of wheat bran dietary fiber

This study investigated the effects of different wheat flour extraction rate (35–95%) on the protein digestibility of those noodles. And to further elucidate the internal mechanism of above phenomenon, wheat flour with different amounts of wheat bran dietary fiber (WBDF) was produced by adding endogenous WBDF. Results indicated that protein digestibility rose significantly with increasing flour extraction rate, peaking at 91.85% at 80% extraction, before trending downward to 85.71% at 95% extraction. Further, among noodles containing different WBDF content, increasing WBDF content to 6% enhanced the formation of β-sheets, boosting I755 levels and reducing I854/I830 levels, thus decreasing protein digestibility. As WBDF content rose further, it promoted transition from β-sheets to β-turn, decreasing I755 and increasing I854/I830, enhancing protein digestibility slightly. The changes indicated that low level of WBDF induced a more compact protein secondary structure to inhibit protein digestion. Conversely, in noodles with high level of WBDF (>6%), the looser protein secondary structure partially alleviated the inhibitory effect of WBDF on protein digestion, which was caused by part of WBDF penetrating the protein's hydrophobic core. Moreover, the static quenching effect of WBDF on pepsin hydrolysis sites through hydrophobic interaction, especially the tyrosine, was another significant factor inhibiting protein digestion.

Effects of wheat bran dietary fiber fractions on markers of intestinal health

Effects of wheat bran dietary fiber fractions on markers of intestinal health

Impact of wheat bran dietary fiber on gluten aggregation behavior in dough during noodle processing

We herein evaluated the impact of adding wheat bran dietary fiber (WBDF) on the aggregation behavior of gluten in dough at various stages of the noodle-making process. Scanning electron microscopy and confocal laser scanning microscopy images confirmed the effective insertion of WBDF particles into the gluten matrix. Importantly, the gap between WBDF and gluten widened during the rolling process. The addition of WBDF led to a reduction in glutenin macropolymer (GMP) content and an elevation in sulfhydryl content, induced the depolymerization behaviors at the molecular level. Additionally, it facilitated the conversion of α-helices and β-turns into β-sheets and random coils within the dough. Moreover, the processing and addition of WBDF contributed to a decrease in weight loss, whereas the degradation temperature remained constant. Resting decreased the sulfhydryl content, whereas sheeting and cutting increased it, further fostering protein depolymerization in the presence of WBDF. These actions significantly increased the β-sheets and random coils content at the expense of β-turns and α-helices content. Significantly, controlled processing emerged as a crucial factor in enhancing gluten depolymerization induced by WBDF in the dough. This comprehensive study provides a nuanced perspective on controlling dough processing to strike a balance between dietary fiber-rich and high-quality foods.

Changes in the structure and aggregation behavior of wheat glutenin and gliadin induced by the combined action of heat treatment and wheat bran dietary fiber

The effects of different levels of wheat bran dietary fiber (WBDF) on the structure and aggregation behavior of glutenin and gliadin during heating were studied. With increasing temperature, the tanδ value increased from 0.23 to 0.51 in the WBDF-glutenin system (P < 0.05) and decreased from 1.31 to 0.31 in the WBDF-gliadin system (P < 0.05). In the WBDF-gliadin system, the amount of free –SH increased from 0.46 to 5.18 μmol/g with increasing WBDF levels and temperature (P < 0.05). WBDF was involved in the rearrangement of the molecular forces of glutenin and gliadin during heating. WBDF enhanced the hydrophobic interaction between glutenin and gliadin at 25 °C and 60 °C, and weakened this interaction at 95 °C and 130 °C. Overall, WBDF addition had a greater effect than temperature for the induction of significant structural changes in glutenin and gliadin. This study provides a more comprehensive theoretical basis for the quality improvement of high-fiber flour products.

Effect of cellulase‐treated wheat bran on physicochemical and sensorial properties of fibre‐rich pasta

SummaryThe addition of wheat bran dietary fibre to the pasta improves its nutritional value, while affects negatively the quality of the product. This study aimed to improve the physicochemical and sensorial properties of wheat bran pasta by evaluating the effect of cellulase‐treated wheat bran (CTWB) on the rheological properties of the dough and the quality of produced pasta. Untreated wheat bran was used to produce control samples. Then, wheat bran at levels of 5, 10, 15, and 20% was treated with 0.1 and 0.3% cellulase. Rheological characteristics of the produced dough were measured by farinograph and extensograph. Finally, the cooking and sensory properties of pasta were evaluated. Based on the obtained results, applying CTWB has led to an increase in farinograph quality number, an increase in dough energy and extensibility, and a decrease in the resistance to extension of the dough. Also, the cooking quality (cooking loss and adhesiveness) of pasta samples improved using CTWB. Pasta samples containing 5 and 10% wheat bran treated with 0.3% cellulase were selected as optimum treatments for both dough and pasta properties. The findings in this study indicated that CTWB added to pasta improved the cooking characteristics and sensorial properties of pasta, significantly.

Effects of Varying Levels of Wheat Bran Dietary Fiber on Growth Performance, Fiber Digestibility and Gut Microbiota in Erhualian and Large White Pigs.

To evaluate the tolerance of a high-fiber diet in Erhualian pigs (Er-HL), the present investigation systematically investigated the ramifications of varying wheat bran fiber levels, specified as total dietary fiber (TDF) values of 14.07%, 16.32%, 17.99%, and 18.85%, on growth performance, fiber digestibility and gut microbiota in Er-HL, large Large White pigs (L-LW, the same physiological stage as the Er-HL) and small Large White pigs (S-LW, the same body weight as the Er-HL). Our results revealed that fiber levels exerted no discernable impact on growth performance (average daily feed intake (ADFI), and average daily gain (ADG)) of Er-HL (p > 0.05). Conversely, L-LW exhibited a decrease in ADFI and ADG with increasing fiber levels (p < 0.05). Notably, the apparent total tract digestibility (ATTD) of various fiber components, including neutral detergent fiber (NDF), acid detergent fiber (ADF), hemicellulose, TDF and insoluble dietary fiber (IDF), in Er-HL were significantly higher than those in S-LW and L-LW irrespective of diets (p < 0.05). The ATTD of cellulose and hemicellulose in Er-HL significantly decreased with increasing fiber levels (p < 0.05), yet remained statistically indifferent when comparing the 7%-wheat-bran-replaced diet (7% WRB, TDF 16.32%) to the basal diet (TDF 14.07%) (p > 0.05). The cecal microbiota of Er-HL had higher richness estimators (Chao1 and ACE) than those of S-LW and L-LW irrespective of diets (p < 0.01). Breed serves as a pivotal determinant in shaping swine gut microbiota. Thirteen genera were selected as the key bacteria related to high fiber digestibility of Er-HL. Further functional examination of these key genera elucidated an enrichment of pathways pertinent to carbohydrate metabolism in Er-HL samples compared with S-LW and L-LW samples. In summary, Er-HL exhibited high-fiber tolerance both in terms of growth performance and fiber digestibility compared with Large White pigs. Specifically, the ATTD of NDF, ADF, hemicellulose, IDF and TDF were significantly higher in Er-HL compared with L-LW and S-LW, irrespective of diets. Fiber level exerted no discernable impact on growth performance (ADFI, ADG) and the ATTD of fiber (NDF, ADF, IDF and TDF) in Er-HL. The optimum fiber level of the Er-HL was identified as 7% WRB (TDF 16.32%). Thirteen genera were ascertained to significantly contribute to high fiber digestibility of Er-HL, correlating with an enhancement of carbohydrate metabolism pathways.

Effect of heat treatment on conformation and aggregation properties of wheat bran dietary fiber-gluten protein

To understand the heat mediated cross-linking mechanism of gluten in the presence of wheat bran dietary fiber (WBDF), the effect of heat treatment on conformation and aggregation properties of wheat bran dietary fiber-gluten protein was comparatively investigated in this study. The results showed G' and G" increased after adding WBDF, then decreased after heating. The SE-HPLC, chemical interaction and surface hydrophobicity analysis revealed the WBDF participated in the rearrangement of intermolecular interactions and induced depolymerization behavior behavior of gluten via disulfide and non-covalent bonds at low temperatures (25 °C and 60 °C), but heating (at 95 °C) promoted these interactions via disulfide bonds. Besides, changes in the secondary structure of gluten protein induced by WBDF during heating were correlated with the steric hindrance and hydroxyl groups on WBDF. These results suggested that WBDF impeded the cross-linking and aggregation of gluten through the rearrangement of chemical bonds and physical entanglements, then this effect was weakened at high temperatures, most likely by improving the disulfide bonds among gluten proteins. This study consummates the understanding of the cross-linking mechanisms of gluten with WBDF during heating, and provides the theoretical basis for improving the quality and acceptability of whole wheat-based products.

The effect of wheat bran dietary fibre and raw wheat bran on the flour and dough properties: A comparative study

The aim of this study was to investigate the effects of wheat bran dietary fibre (WBDF, 3%, 6%, 9%, 12% and 15%) and raw wheat bran (RWB, 6%, 12%, 18%, 24% and 30%) on the flour and dough properties. Under the same content of TDF in blended flour, WBDF could better inhibited the starch retrogradation. The dough with WBDF possessed higher water absorption, longer development and stability time, more excellent mechanical resistance during mixing but worse when heating. Both storage modulus (G′) and loss modulus (G″) of dough containing WBDF were higher than those of RWB, while loss tangent (tanδ), creep strain and recovery strain were opposite, WBDF more effectively improved the viscoelasticity, strength of dough and enhanced the solid elastic behavior of dough. The microstructure showed that RWB destroyed the continuity and order of gluten network more seriously than WBDF, led to more starch granules leaking out. This study showed that purified WBDF represented better performance than RWB on the whole, and possessed more potential to develop high-fibre wheat flour products.

Effect of wheat bran dietary fiber on structural properties and hydrolysis behavior of gluten after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae.

The effect of synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on the structural properties and aggregation behavior of gluten containing different wheat bran dietary fiber (WBDF) levels (0, 3, 6, 9, and 12%) was investigated. The results showed that WBDF addition affected the aggregation behavior of gluten at the molecular level, while WBDF significantly induced depolymerization behaviors in large aggregated gluten proteins (Molecular weight > 130 kDa) under reducing conditions (p < 0.05). In terms of secondary structure, WBDF significantly reduced glutamine side chain levels and reduced antiparallel β-sheet structures from 28.57 to 24.53% (p < 0.05). In addition, WBDF thermal properties and its water holding capacity were the main factors causing changes in thermal properties in the overall gluten system. This study provides new data for the improved production of sourdough whole grain and/or high fiber flour products.

Wheat Bran Dietary Fiber Improves Lipid Metabolism In Overweight/obese Population

Wheat Bran Dietary Fiber Improves Lipid Metabolism In Overweight/obese Population

Impact of Fermented Wheat Bran Dietary Fiber Addition on Dough Rheological Properties and Noodle Quality.

This study aimed to evaluate the effect of fermented wheat bran dietary fiber (FWBDF) on the rheological properties of the dough and the quality of noodles and to compare it with the effect of the unfermented WBDF (UWBDF). WBDF was fermented with Auricularia polytricha. The results showed that adding UWBDF/FWBDF increased the storage modulus G' and loss modulus G” of the dough, converted α-helices and β-turns into β-sheets and random coils, respectively, inhibited water flow, increased cooking loss, and decreased the maximum resistance in the noodles. The formed gluten network had a more random and rigid structure, resulting in the deterioration of the quality of noodles. Furthermore, the number of α-helices and the peak proportions of weakly bound water A22 increased but the number of β-sheets and cooking loss decreased in the FWBDF group compared with the UWBDF group. FWBDF (≤4%) improved the hardness of noodles, while UWBDF decreased it. These changes indicated that fermentation could reduce the destructive effects of WBDF on the quality of noodles, providing a new perspective on balancing dietary fiber-rich and high-quality foods.

Effect of synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on thermal properties of wheat bran dietary fiber-wheat starch system

A synergistic fermentation system was constructed using single strains of Lactobacillus plantarum and Saccharomyces cerevisiae cultured separately; wheat starches containing different wheat bran dietary fiber (WBDF) levels (0, 3, 6, 9 & 12%) were fermented in this system. The thermal properties of materials were measured by differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), and rapid viscosity analysis (RVA). The results showed that WBDF may alter the thermal behavior of starch by forming hydrogen bonds with the leached starch chains and limit the available water of starch. The viscosity properties (peak, trough, and final viscosity) and setback decreased, and they were negatively correlated with the WBDF levels. In addition, dynamic rheological measurements showed that the addition of WBDF significantly enhanced the elasticity of fermented starch gels while slightly improving the mechanical strength, and 6% level of WBDF had the largest contribution. This study provides some data for the production of high dietary fiber fermented flour products, both common and gluten-free.

Biochemical properties of type I sourdough affected by wheat bran dietary fibre during fermentation

SummaryThe supplementation of dietary fibre in sourdough is beneficial to increase the nutritional quality of fermented foods. The influence of different wheat bran dietary fibre (WBDF) levels (0%, 3%, 6%, 9%, and 12%) on the biochemical characteristics of sourdough during fermentation was investigated. This study showed that WBDF was slightly resistant to the reduced pH caused by the initial fermentation of sourdough dough. After 6 h of fermentation, whether or not it contained WBDF, the dough’s amylase activity was relatively stable (P &gt; 0.05). However, in the samples containing WBDF, it took longer for the amylase activity to increase from 200 to 300 U g−1. The content of free amino acids in the dough showed a tendency to first decrease and then increase with the metabolic activity of microorganisms, and WBDF could accelerate this rate. This study also provided evidence that insoluble dietary fibre may stimulate the growth and reproduction of lactic acid bacteria.

Effect of wheat bran dietary fiber on structural properties of wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae

This study investigated the changes in the structure of wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae at different wheat bran dietary fiber (WBDF) levels. The results showed that WBDF was slightly resistant to the decrease in acidity within the fermentation system. The amylose content decreased from 32.12% to 19.92% (P < 0.05), amylose/amylopectin ratio decreased from 0.47 to 0.25 (P < 0.05), and relative crystallinity decreased from 12.17% to 9.40% (P < 0.05) in the samples containing WBDF compared with the control. Scanning electron microscopy showed more eroded starch as the WBDF level increased. Fourier-transform infrared spectroscopy revealed a decrease in the starch-hydrogen binding absorbance in the 3600-3000 cm-1 wavemumber; and the 1047/1022 and 995/1022 cm-1 data indicated an increase in the degree of order and degree of double helix of the samples containing WBDF. The results of the study might help understand the interaction between dietary fibers and starch during fermentation and guide the production of fermented high-fiber flour products.

Gut modulation based anti-diabetic effects of carboxymethylated wheat bran dietary fiber in high-fat diet/streptozotocin-induced diabetic mice and their potential mechanisms

We explored the effect of carboxymethylated wheat bran dietary fibers (DFs) on mice with type 2 diabetes (T2D) (induced by HFD combined with STZ) and their possible hypoglycemic mechanism. After feeding the diabetic mice with modified DFs for four weeks, the DFs had lipid lowering and anti-hyperglycemic effect, via increasing the levels of insulin, GLP-1, PYY, and SCFAs in diabetic mice, and improving the histopathology of liver and pancreas. qRT-PCR results showed that the intake of DFs up-regulated the expression levels of G6Pase and Prkce, and down regulated the expression levels of Glut2 and InsR in the liver of diabetic mice. It is suggested that DFs may play a role by inhibiting 1,2-DAG-PKCε pathway, improving insulin receptor activity and insulin signal transduction. 16 S rDNA high-throughput sequencing results showed that the DFs significantly improved the relative abundance of Akkermansia muciniphila, increased the diversity of gut microbiota and reduced the ratio of Firmicutes to Bacteroidetes, thus promoting the hypoglycemic and hypolipidemic effect on diabetic mice. Our study can foster the further understanding of the gut modulatory biomarkers and related metabolites, and may extend the basis for DFs as a potential dietary intervention to prevent or treat the T2D.

Influence of wheat bran dietary fiber on gluten protein structure during dough fermentation

Influence of wheat bran dietary fiber on gluten protein structure during dough fermentation

Effect of wheat bran dietary fibre on the rheological properties of dough during fermentation and Chinese steamed bread quality

SummaryThe effects of wheat bran dietary fibre (WBDF) on the rheological properties of dough during fermentation and quality of Chinese steamed bun (CSB) were investigated. The study revealed that with the increase of the content of WBDF, the dough extensibility and time at which gas starts to escape from the dough significantly decreased but the dough firmness significantly increased (P &lt; 0.05). The elastic modulus and viscous modulus showed an upward trend, probably due to the increased molecular weight of the viscoelastic body resulting from the presence of WBDF. Additionally, by changing the quality of the gluten network, the specific volume and L* value significantly decreased from 2.52 to 1.31 mL g−1, and from 87 to 51, respectively, these adverse effects on CSBs could be moderated by the fermentation process.

Wheat bran dietary fibre‐induced changes in gluten aggregation and conformation in a dough system

SummaryThis study was conducted to determine the effect of wheat bran dietary fibre (WBDF) on aggregation and conformational changes of gluten in fermented and unfermented dough systems. The results revealed that WBDF has an advantage in maintaining the content of glutenin macropolymer (GMP) in the fermentation process. The analysis of the molecular weight distribution showed decreased content of larger polymeric proteins (LPPs). At the same WBDF level, after fermentation, the content of larger polymeric proteins (SPPs) increased, likely due to the polymerisation of the gliadins. Additionally, fluorescence spectroscopy and surface hydrophobicity analysis revealed that, in fermented dough, with the increase of WBDF content, the protein hydrophobicity significantly increased from 6.56 to 9.43 (P &lt; 0.05). Hydrophobic interactions contributed to the macromolecular unfolding and/or aggregation of gluten. Also, WBDF may induce changes in dough properties by inducing conformational changes in the gluten protein.

The Effect of Wheat Bran Dietary Fibre on Cholesterol Content of Egg Yolk Laying Ducks

To determine the influence of level of wheat bran supplementation on production performance, and egg yolk cholesterol traits of laying ducks, 48 laying ducks (40-week-old) were randomly assigned into four groups with 4 replications of 3 birds each. Treatment 1 ducks were received the control diet without wheat bran contained 17,21 % CP and 2917 kkal ME/kg. Treatment 2,3 and 4 ducks were received the basal diet supplemented with 10,20 and 30% wheat bran for 8-weeks. Results showed that dietary supplementation of wheat bran had no effect (P>0.05) on laying ducks egg production and feed egg ratio over the entire feeding period. Yolk cholesterol content was lower (P<0.05) in all wheat bran supplementation at one day after treatment. There were decreased (P<0.05) contents of yolk cholesterol compared to ducks fed control diet but no difference was exhibited in egg yolk cholesterol among diet with wheat bran supplementation. It could be concluded that wheat bran supplementation could lower an egg yolk cholesterol levels and improve the egg quality in laying ducks.