The effect of chemical treatment on the In vitro hypoglycemic properties of rice bran insoluble dietary fiber

Qi, Jing; Li, Yue; Masamba, Kingsley; Shoemaker, Charles F.; Zhong, Fang; Majeed, Hamid; Ma, Jing

doi:10.1016/j.foodhyd.2015.08.008

Cited by 142 publications

(89 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Both the in vitro hypolipidemic and hypoglycemic effects of IDF, and its associated physicochemical properties, were significantly increased by ultrasonic pretreatment at power of 535 W, time of 41 min, and initial temperature of 45 °C. Findings from structural analysis revealed that the porosity and surface area of IDF were effectively improved by ultrasound, which proved enhanced functional and physicochemical properties of modified IDF (Chau, Chen, & Lee, ; Qi et al, ). The positive effect of ultrasound and application of the statistical model may be useful for functional modification and utilization of dietary fiber from garlic straw.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Modification of insoluble dietary fiber from garlic straw with ultrasonic treatment

Huang

Ding

Zhao

et al. 2017

J Food Process Preserv

View full text Add to dashboard Cite

The aim of this study was to investigate modification of insoluble dietary fiber (IDF) from garlic straw with ultrasonic processing technology. The functional, physicochemical, and structural properties were evaluated. Based on the uniform design (UD) method, initial temperature of 45 °C, ultrasonic power of 535 W, and time of 41 min were considered as the optimum ultrasonic conditions for preparation of IDF with good in vitro hypolipidemic ability. Ultrasonic‐treated IDF exhibited better functional and physicochemical properties than untreated IDF with significant difference (p < .05). Structural analysis from scanning electron microscope and Fourier transformed infrared spectroscopy indicated that ultrasonic treatment destroyed the microstructures of IDF from garlic straw, resulted in the honey‐comb network structure and increased hydrophilic groups, which illustrated the good functional and physicochemical properties. Practical applications With the trend toward increased consumption of garlic bulb, millions of tons of straw are generally discarded every year. The productive use of such by‐products as garlic straw could offer substantial economic benefits. In this work, ultrasonic technology was chosen for the modification of insoluble dietary fiber (IDF) from garlic straw. Uniform design technique helped us to get the optimum ultrasonic conditions for preparation of IDF with good in vitro hypolipidemic ability. The functional and physicochemical properties of garlic IDF were significantly influenced by ultrasonic pretreatment. The positive effect of ultrasound and application of the statistical model may be useful for functional modification and utilization of dietary fiber from garlic straw.

show abstract

Section: Discussionmentioning

confidence: 99%

“…The final glucose content in the supernatant was analyzed using a glucose assay kit. A control test was carried out without IDF (Qi et al, ). α‐Amylase activity inhibition ratio (α‐AAIR) was calculated by the following equation:

α - AAIR (%) = \frac{(A_{0} - A_{1})}{A_{0}} \times 100

where A 0 is the absorbance of the control and A 1 is the absorbance of IDF.…”

Section: Methodsmentioning

confidence: 99%

Modification of insoluble dietary fiber from garlic straw with ultrasonic treatment

Huang

Ding

Zhao

et al. 2017

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…Inhibitory capacity was determined using the method of Qi et al , with some minor modifications. The sample (1.0 mg) was mixed with α‐amylase (4.0 mg) in 40 mL potato starch solution (4%, w / v ), and centrifuged (3040× g ) for 15 min after incubating in a 37 °C water bath for 30 min.…”

Section: Methodsmentioning

confidence: 99%

“…These phenolic acids can be released into the large intestine and provide the body with important health benefits. Therefore, there have been studies on the structure and functional properties of rice bran, corn and wheat fiber . With the in‐depth understanding of DF, the research of millet bran and its functional ingredients have gradually increased …”

Section: Introductionmentioning

confidence: 99%

Structural, antioxidant and adsorption properties of dietary fiber from foxtail millet (Setaria italica) bran

et al. 2019

View full text Add to dashboard Cite

BACKGROUND Foxtail millet (Setaria italica) bran is a by‐product of millet processing, rich in dietary fiber (DF) and has great application value. A comparative study was conducted to explore the differences in structural and functional properties among millet bran DF, soluble dietary fiber (SDF) and insoluble dietary fiber (IDF). RESULTS There was a significant difference in the content of monosaccharides between SDF and IDF, in which xylose, arabinose and glucose were the main compositions. The results of scanning electron microscopy showed that DF and IDF had different forms of network structure, and SDF presented a sign of mutual adhesion. The total phenolic and flavonoid contents were 0.54 and 0.08 g kg−1 in SDF. Antioxidant activity of SDF was higher than that of IDF based on the evaluation of free radical scavenging and iron reducing capacity in vitro. Meanwhile, the glucose dialysis retardation index of IDF and SDF was 12.59% and 9.26% at 30 min, respectively. And, there was no significant difference in the adsorption capacity of glucose among different samples (P > 0.05). Furthermore, SDF had strong α‐amylase inhibition (17.92% inhibition rate) and sodium cholate adsorption capacities; the adsorption amount was 16.76 g kg−1 in 2.00 g L−1 sodium cholate solution. CONCLUSION Foxtail millet bran DF, especially SDF, has good functional properties and would be a suitable ingredient for health‐beneficial food production. However, the relevant verification trials in vivo need to be carried out in the next steps. © 2019 Society of Chemical Industry

show abstract

“…The separation of the RBIDF was achieved as reported by Qi et al. () and Daou and Zhang () with some modifications. Defatted rice bran was heated with α‐amylase 30 μL/g (v/w) at 95 °C with stirring for 30 min to remove the starch.…”

Section: Methodsmentioning

confidence: 99%

Dynamic High‐Pressure Microfluidization Treatment of Rice Bran: Effect on Pb(II) Ions Adsorption In Vitro

Wang

Luo

et al. 2018

Journal of Food Science

View full text Add to dashboard Cite

show abstract

The effect of chemical treatment on the In vitro hypoglycemic properties of rice bran insoluble dietary fiber

Cited by 142 publications

References 30 publications

Modification of insoluble dietary fiber from garlic straw with ultrasonic treatment

Modification of insoluble dietary fiber from garlic straw with ultrasonic treatment

Structural, antioxidant and adsorption properties of dietary fiber from foxtail millet (Setaria italica) bran

Dynamic High‐Pressure Microfluidization Treatment of Rice Bran: Effect on Pb(II) Ions Adsorption In Vitro

Contact Info

Product

Resources

About