Physicochemical, Functional, and In Vitro Fermentation Characteristics of Buckwheat Bran Dietary Fiber Modified by Enzymatic Extrusion
The effects of cellulase–xylanase synergistic treatment combined with twin-screw extrusion on the physicochemical, functional, and in vitro fermentation characteristics of buckwheat bran dietary fiber (BBDF) were investigated. Compared to single enzymatic hydrolysis, the synergetic modification was...
| الحاوية / القاعدة: | Foods |
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| المؤلفون الرئيسيون: | , , , , , , , , , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
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MDPI AG
2025-04-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.mdpi.com/2304-8158/14/8/1300 |
| _version_ | 1849672529632821248 |
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| author | Tingting Bu Yue Yu Xiao Kong Weicheng Wu Zhiguo Zhang Weiwei Hu Komarova Natallia Ming Cai Kai Yang Peilong Sun |
| author_facet | Tingting Bu Yue Yu Xiao Kong Weicheng Wu Zhiguo Zhang Weiwei Hu Komarova Natallia Ming Cai Kai Yang Peilong Sun |
| author_sort | Tingting Bu |
| collection | DOAJ |
| container_title | Foods |
| description | The effects of cellulase–xylanase synergistic treatment combined with twin-screw extrusion on the physicochemical, functional, and in vitro fermentation characteristics of buckwheat bran dietary fiber (BBDF) were investigated. Compared to single enzymatic hydrolysis, the synergetic modification was more effective in promoting the soluble DF (SDF) ratio (increased from 10.68% to 32.67%), functional properties, and prebiotic activities of BBDF and decreasing the insoluble DF (IDF) content. Under 0.6% (<i>w</i>/<i>w</i>) cellulase and xylanase with mild extrusion conditions (40–80 °C), the modified BBDF exhibited the highest capacities for glucose and cholesterol adsorption. FTIR and XRD experiments indicated that the enzymatic extrusion destroyed the intermolecular interactions of BBDF. Furthermore, enzymatically extruded BBDFs showed 2.2-fold higher short-chain fatty acid (SCFA) yields during in vitro fecal fermentation (total SCFAs: 87.8 mM vs. 40.0 mM in control), with butyrate production reaching 2.5 mM (+76.3%), among which the mildly extruded BBDFs exhibited superior prebiotic effects. |
| format | Article |
| id | doaj-art-4fbab3a70bdd4e1b89884e3c4e524e41 |
| institution | Directory of Open Access Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| spelling | doaj-art-4fbab3a70bdd4e1b89884e3c4e524e412025-08-20T02:17:14ZengMDPI AGFoods2304-81582025-04-01148130010.3390/foods14081300Physicochemical, Functional, and In Vitro Fermentation Characteristics of Buckwheat Bran Dietary Fiber Modified by Enzymatic ExtrusionTingting Bu0Yue Yu1Xiao Kong2Weicheng Wu3Zhiguo Zhang4Weiwei Hu5Komarova Natallia6Ming Cai7Kai Yang8Peilong Sun9College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaFood Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, ChinaFood Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, ChinaFood Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, ChinaScientific-Practical Center for Foodstuffs, National Academy of Sciences of Belarus, 220037 Minsk, BelarusCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaThe effects of cellulase–xylanase synergistic treatment combined with twin-screw extrusion on the physicochemical, functional, and in vitro fermentation characteristics of buckwheat bran dietary fiber (BBDF) were investigated. Compared to single enzymatic hydrolysis, the synergetic modification was more effective in promoting the soluble DF (SDF) ratio (increased from 10.68% to 32.67%), functional properties, and prebiotic activities of BBDF and decreasing the insoluble DF (IDF) content. Under 0.6% (<i>w</i>/<i>w</i>) cellulase and xylanase with mild extrusion conditions (40–80 °C), the modified BBDF exhibited the highest capacities for glucose and cholesterol adsorption. FTIR and XRD experiments indicated that the enzymatic extrusion destroyed the intermolecular interactions of BBDF. Furthermore, enzymatically extruded BBDFs showed 2.2-fold higher short-chain fatty acid (SCFA) yields during in vitro fecal fermentation (total SCFAs: 87.8 mM vs. 40.0 mM in control), with butyrate production reaching 2.5 mM (+76.3%), among which the mildly extruded BBDFs exhibited superior prebiotic effects.https://www.mdpi.com/2304-8158/14/8/1300buckwheat brandietary fiberenzymatic extrusionphysicochemical propertiesgut microbiota |
| spellingShingle | Tingting Bu Yue Yu Xiao Kong Weicheng Wu Zhiguo Zhang Weiwei Hu Komarova Natallia Ming Cai Kai Yang Peilong Sun Physicochemical, Functional, and In Vitro Fermentation Characteristics of Buckwheat Bran Dietary Fiber Modified by Enzymatic Extrusion buckwheat bran dietary fiber enzymatic extrusion physicochemical properties gut microbiota |
| title | Physicochemical, Functional, and In Vitro Fermentation Characteristics of Buckwheat Bran Dietary Fiber Modified by Enzymatic Extrusion |
| title_full | Physicochemical, Functional, and In Vitro Fermentation Characteristics of Buckwheat Bran Dietary Fiber Modified by Enzymatic Extrusion |
| title_fullStr | Physicochemical, Functional, and In Vitro Fermentation Characteristics of Buckwheat Bran Dietary Fiber Modified by Enzymatic Extrusion |
| title_full_unstemmed | Physicochemical, Functional, and In Vitro Fermentation Characteristics of Buckwheat Bran Dietary Fiber Modified by Enzymatic Extrusion |
| title_short | Physicochemical, Functional, and In Vitro Fermentation Characteristics of Buckwheat Bran Dietary Fiber Modified by Enzymatic Extrusion |
| title_sort | physicochemical functional and in vitro fermentation characteristics of buckwheat bran dietary fiber modified by enzymatic extrusion |
| topic | buckwheat bran dietary fiber enzymatic extrusion physicochemical properties gut microbiota |
| url | https://www.mdpi.com/2304-8158/14/8/1300 |
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