Improved physicochemical and functional properties of dietary fiber from Rosa roxburghii pomace fermented by Bacillus natto

Wang, Yanqiu; Wang, Jiandong; Cai, Zi-Hui; Huang, Han; Zhang, Su; Fu, Ling; Zhao, Peng-Quan; Yan, Xinyu; Fu, Yujie

doi:10.1016/j.fbio.2022.102030

Cited by 10 publications

(8 citation statements)

References 29 publications

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“…The morphological characteristics of the experimental samples were observed using SEM at magnification times of 500× and 5000×. As depicted in Figure 1, the raw RIDF exhibited a smooth surface and a dense structure, consistent with the findings from a previous study on RIDF [16]. In contrast, the three modified RIDFs exhibited increased surface irregularities, characterized by the presence of more pronounced wrinkles and a slightly fluffy texture.…”

Section: Chemical Compositionsupporting

confidence: 85%

Influence of Three Modification Methods on the Structure, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Rosa roxburghii Tratt Pomace

Huang,

Li,

Zheng

et al. 2024

Molecules

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Rosa roxburghii Tratt pomace is rich in insoluble dietary fiber (IDF). This study aimed to investigate the influence of three modification methods on Rosa roxburghii Tratt pomace insoluble dietary fiber (RIDF). The three modified RIDFs, named U-RIDF, C-RIDF, and UC-RIDF, were prepared using ultrasound, cellulase, and a combination of ultrasound and cellulase methods, respectively. The structure, physicochemical characteristics, and functional properties of the raw RIDF and modified RIDF were comparatively analyzed. The results showed that all three modification methods, especially the ultrasound–cellulase combination treatment, increased the soluble dietary fiber (SDF) content of RIDF, while also causing a transition in surface morphology from smooth and dense to wrinkled and loose structures. Compared with the raw RIDF, the modified RIDF, particularly UC-RIDF, displayed significantly improved water-holding capacity (WHC), oil-binding capacity (OHC), and swelling capacity (SC), with increases of 12.0%, 84.7%, and 91.3%, respectively. Additionally, UC-RIDF demonstrated the highest nitrite ion adsorption capacity (NIAC), cholesterol adsorption capacity (CAC), and bile salt adsorption capacity (BSAC). In summary, the combination of ultrasound and cellulase treatment proved to be an efficient approach for modifying IDF from RRTP, with the potential for developing a functional food ingredient.

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Section: Chemical Compositionsupporting

confidence: 85%

Influence of Three Modification Methods on the Structure, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Rosa roxburghii Tratt Pomace

Huang,

Li,

Zheng

et al. 2024

Molecules

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“…Some research has proved that fermentation could improve the GAC of the extracted SDF. It was proved that SDF extracted from the fermented R. roxburghii pomace fermented with Bacillus natto could also have a 1.4-fold improvement of GAC compared to the SDF extracted without fermentation [ 19 ]. Another research confirmed superfine grinding combined with L.Papacasei fermentation-modified Dabumiyou peel could significantly improve the GAC of the SDFs compared with the other grapefruit (Shatianyou, Majiayou, and Jinggangmiyou) [ 37 ].…”

Section: Resultsmentioning

confidence: 99%

“…Given this, it is important to contemplate how to generate superior dietary fiber and enhance the physiological efficacy of dietary fiber derived from radish. Microbial fermentation is a secure, effective, and economical approach for producing and enhancing premium dietary fiber [ 19 ]. Fermentation enhances the SDF content in fermented food products by the impact of enzymes and the acidic environment on food matrices.…”

Section: Introductionmentioning

confidence: 99%

Characterization and Function Analysis of Soluble Dietary Fiber Obtained from Radish Pomace by Different Extraction Methods

Tan,

Cheng,

et al. 2024

Molecules

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Soluble dietary fiber (SDF) benefits human health, and different extraction methods might modify the structure and functions of the SDFs. Radish is rich in dietary fiber. To assess the impact of various extraction techniques on the properties and functions of radish SDF, the SDFs were obtained from white radish pomace using alkaline, ultrasonic-assisted, and fermentation-assisted extraction methods. Analysis was conducted on the structure, physicochemical characteristics, thermal properties, and functional attributes of the SDFs. The study revealed that various extraction techniques can impact the monosaccharides composition and functionality of the SDFs. Compared with the other two extraction methods, the surface structures of SDFs obtained by fermentation-assisted extraction were looser and more porous, and the SDF had better water solubility and water/oil holding capacity. The adsorption capacities of glucose and cholesterol of the SDFs obtained from fermentation-assisted extraction were also improved. Wickerhamomyces anomalus YFJ252 seems the most appropriate strain to ferment white radish pomace to acquire SDF; the water holding, oil holding, glucose absorption capacity, and cholesterol absorption capacity at pH 2 and pH 7 have a 3.06, 1.65, 3.19, 1.27, and 1.83 fold increase than the SDF extracted through alkaline extraction method.

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“…14 The content of soluble dietary fiber (SDF) in Rosa roxburghii pomace increased by 39.1% after fermentation. 15 Peanut meal extract fermented by B. natto ameliorated hyperlipidemia induced by a high-fat diet in mice significantly. 16 It can therefore be assumed that the application of B. natto can be an effective method to utilize millet bran and enhance its nutritional value.…”

Section: Introductionmentioning

confidence: 93%

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

Zhang,

Wang,

et al. 2024

J Sci Food Agric

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BackgroundMillet bran (MB), a byproduct of millet production, is rich in functional components, but has a low utilization rate. In recent years, researchers have shown that fermentation can improve the biological activities of cereals and their byproducts. This study used Bacillus natto to ferment millet bran to improve its added value and broaden the application areas of MB. The bioactive component content, physicochemical properties, and functional activities of millet bran extract (MBE) from fermented millet bran were determined.ResultsAfter fermentation, the contents of soluble dietary fiber (SDF), β‐glucan, polypeptides, polyphenols, flavones, and total amino acids increased by 92.0%, 164.4%, 111.4%, 32.5%, 16.4%, and 95.4%, respectively. 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), 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, 32.1%, and 35.1%, respectively). FMBE presented better cholesterol and sodium cholate (SC) adsorption properties, and the adsorption was considered inhomogeneous surface adsorption.ConclusionFermentation increased the bioactive component content and improved the physicochemical properties of MBE, thereby improving its hypoglycemic and hypolipidemic properties. This study will not only resolve the problem of millet bran waste but also promote the development of a higher value‐added application method for millet bran.This article is protected by copyright. All rights reserved.

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Improved physicochemical and functional properties of dietary fiber from Rosa roxburghii pomace fermented by Bacillus natto

Cited by 10 publications

References 29 publications

Influence of Three Modification Methods on the Structure, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Rosa roxburghii Tratt Pomace

Influence of Three Modification Methods on the Structure, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Rosa roxburghii Tratt Pomace

Characterization and Function Analysis of Soluble Dietary Fiber Obtained from Radish Pomace by Different Extraction Methods

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

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