Changes in dietary fiber fractions and gut microbial fermentation properties of wheat bran after extrusion and bread making

In vitro salivary and gastrointestinal (GI) digestion and fermentation of polysaccharides extracted from Dendrobium aphyllum were investigated in this study. Salivary amylase showed no influence on D.aphyllum polysaccharides (DAP). The molecular weight of DAP decreased dramatically during the first 0.5 h of gastric digestion, and then reduced steadily during the subsequent GI tract consumption. The content of reducing sugars increased steadily during GI digestion. Only released free mannose of DAP was detectable by gas chromatography-mass spectrometry analysis during the first 12 h of fermentation, which was contributed by fecal microbiota metabolism. In terms of the fermentation pattern, the pH dropped significantly due to the formation of six types of short-chain fatty acids (SCFAs). This study demonstrates that polysaccharides extracted from D. aphyllum can be digested by the GI tract and are physiologically active in the human large bowel by lowering the pH of the large intestinal environment and promoting the production of SCFAs.

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“…Some reports have shown decreased pH during polysaccharide fermentation, 11,38 which were consistent with our study. According to Fig.…”

Section: Change In Ph During Fermentationsupporting

confidence: 93%

Artificial simulation of salivary and gastrointestinal digestion, and fermentation by human fecal microbiota, of polysaccharides fromDendrobium aphyllum

et al. 2018

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“…The extrusion process does not change the protein content [30], but it does influence the decrease in carbohydrate content, due to transglucosidation reactions, which generate atypical glycosidic bonds that are not recognized by amylolytic enzymes [31,32]. In addition, the amylose present in the formulations is subjected to a conformational order of spiral to helix, making them thermally stable and insoluble; consequently, the amount of carbohydrates present in the formulations decreases [33]. Additionally, no difference (p > 0:05) was observed in the lipid content; nevertheless, a decrease in the formulations (F1, F2, and F3) can be attributed to the presence of polar side chains in the fatty acids of the quinoa flour [34].…”

Section: Resultsmentioning

confidence: 99%

Effect of Using Quinoa Flour (Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta

Torres

Lema

Loaiza

2021

International Journal of Food Science

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Quinoa is a promising raw material for the production of foods with high nutritional quality. This study used quinoa flour (Chenopodium quinoa Willd.), egg white, and yucca starch to obtain an extruded pasta. By means of a proximate analysis, the nutritional content of the raw materials, uncooked and cooked pasta, was evaluated. The effects of quinoa flour on the protein composition, physical properties (color, texture, loss through cooking, water absorption, and swelling indices), moisture, DSC, and SEM were evaluated through its comparison with a commercial pasta (control) formulated with quinoa (PCQ). The values obtained during the study were subjected to a simple analysis of variance (ANOVA) to determine the interaction between the factors and the variables by using a statistical program. Incorporation of quinoa flour in the formulations (F1, F2, and F3) increased notoriously the protein content ( p < 0.05 ) and decreased the carbohydrate content, and no significant differences were observed for lipids and ash. The energy value increased due to the essential amino acids present in quinoa. The values obtained for L ∗ , a ∗ , and b ∗ increased with the increase in quinoa flour, and significant differences for b ∗ ( p < 0.05 ) were attributed to the characteristic color of quinoa, drying time, and moisture content. The lack of molecular interaction between starch and protein due to the conditions used in the extrusion process influenced the decrease in rupture strength, increase in the water absorption and swelling indices, and losses due to cooking (8 g/100 g) within an acceptable range. Consequently, affected by the enthalpy of fusion, the starch granules of the quinoa flour did not gelatinize, as observed in the SEM micrographs. The results obtained and the parameters used in the extrusion process influenced the characteristics of the pasta, indicating that quinoa flour is a promising raw material for obtaining gluten-free products.

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“…Compared with the SDF yield of unmodified BSDF, that of bamboo shoots modified by extrusion-cellulase was higher reaching 22.17%, and this higher SDF content might have been due to the hydrolysis of insoluble cellulose and hemicellulose to soluble cell wall polysaccharides by cellulase. Arcila, Weier & Rose [20] reported that the transformation of IDF to SDF during extrusion and the formation of additional SDF was caused by transglycosylation. DF can be classified as soluble or insoluble.…”

Section: Resultsmentioning

confidence: 99%

Modification of bamboo shoot dietary fiber by extrusion-cellulase technology and its properties

Song

2018

International Journal of Food Properties

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In this study, the effects of extrusion combined with cellulase on the structural, physicochemical, and functional properties of bamboo shoots dietary fiber were evaluated. Extrusion-cellulase treatment increased the contents of soluble dietary fiber (22.17 g/100 g dry solids). The scanning electron microscopy and Fourier transformed infrared spectroscopy analyses showed that the extrusion-cellulase treatment altered the structure of bamboo shoots dietary fiber without destroying the main components. Bamboo shoots dietary fiber modified by extrusion-cellulase treatment showed improved water-holding capacity (9.34 g/g dry solids), oil-holding capacity (10.74 g/g dry solids), swelling capacity (8.32 mL/g dry solids), cation exchange capacity and functional properties, including glucose adsorption capacity (158 mg/g dry solids), cholesterol adsorption capacity (9.8 mg/g dry solids (pH 2), and 11.4 mg/g dry solids (pH 7)), and nitrite ion adsorption capacity (29 μg/g dry solids (pH 2) and 21 μg/g dry solids (pH 7)). This experiment provided a theoretical basis for the modification of bamboo shoots dietary fiber, and the bamboo shoots dietary fiber modified by extrusion-cellulase can be useful as a fiber-rich ingredient in functional foods.

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Changes in dietary fiber fractions and gut microbial fermentation properties of wheat bran after extrusion and bread making

Cited by 42 publications

References 24 publications

Artificial simulation of salivary and gastrointestinal digestion, and fermentation by human fecal microbiota, of polysaccharides fromDendrobium aphyllum

Artificial simulation of salivary and gastrointestinal digestion, and fermentation by human fecal microbiota, of polysaccharides fromDendrobium aphyllum

Effect of Using Quinoa Flour (Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta

Modification of bamboo shoot dietary fiber by extrusion-cellulase technology and its properties

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