Black rice bran is a good source of dietary fiber,which has many health benefits.Physicochemical properties of dietary fiber vary widely depending on their source and processing,which are crucial determinants of their...Black rice bran is a good source of dietary fiber,which has many health benefits.Physicochemical properties of dietary fiber vary widely depending on their source and processing,which are crucial determinants of their functional characteristics and potential therapeutic opportunities.In this study,black rice bran was processed by steam explosion(SE),extrusion,and high-pressure steaming to investigate the effect of different processing methods on the structural,physicochemical,and functional properties of dietary fiber from black rice bran.The results indicated that all three processing treatments could facilitate the conversion of insoluble dietary fiber(IDF)to soluble dietary fiber(SDF),significantly reduce the molecular weight of SDF,and change the monosaccharide composition of SDF,with the lowest molecular weight observed for the SDF of extruded black rice bran.Structural analyses indicated that processing led to dietary fiber samples with a looser and more porous structure.The IDF from processed black rice bran exhibited better water-holding capacity,oil-holding capacity,water swelling capacity,sodium cholate adsorption capacity,cholesterol adsorption capacity,and glucose adsorption capacity,among which IDF from black rice bran treated by extrusion and SE showed better physicochemical and functional properties.In conclusion,SE and extrusion treatment might be effective methods for dietary fiber modification in black rice bran.This study provided a theoretical basis for the deep processing and utilization of black rice bran.展开更多
Black rice bran is a great source of dietary fiber,including soluble dietary fiber(SDF)and insoluble dietary fiber(IDF).The fermentation characteristics of dietary fiber,which significantly influence its health benefi...Black rice bran is a great source of dietary fiber,including soluble dietary fiber(SDF)and insoluble dietary fiber(IDF).The fermentation characteristics of dietary fiber,which significantly influence its health benefits,vary depending on the fiber source and processing methods.This study investigated the impact of steam explosion(SE),extrusion,and high-pressure steaming on the fermentation characteristics of IDF and SDF derived from black rice bran.The results demonstrated that all processed dietary fibers enhanced the production of short-chain fatty acids(SCFAs)after 24 h of in vitro fermentation compared to the blank control.However,when compared to untreated dietary fiber,processing resulted in a reduction in SCFA production at 24 h.Notably,SDFs consistently promoted significantly greater SCFA production than IDFs.Furthermore,both IDFs and SDFs modulated the gut microbiota composition by promoting beneficial genera such as Phascolarctobacterium,Faecalibacterium,Blautia,Bacteroides,and Butyricicoccus.IDF from extruded black rice bran notably promoted Flavonifractor,while SDF from SE treated black rice bran demonstrated superior enrichment for Faecalibacterium and Blautia.In conclusion,SE and extrusion treatments are effective methods for modifying the fermentation characteristics of black rice bran dietary fiber.This study provides a theoretical foundation for processing and utilizing black rice bran to enhance gut health.展开更多
基金supported by the Guangdong special support program(2019BT02N112)the Special fund for scientific innovation strategyconstruction of high level Academy of Agriculture Science(R2019YJYB1003)Shenzhen Science and Technology Program(KCXFZ20230731100704006).
文摘Black rice bran is a good source of dietary fiber,which has many health benefits.Physicochemical properties of dietary fiber vary widely depending on their source and processing,which are crucial determinants of their functional characteristics and potential therapeutic opportunities.In this study,black rice bran was processed by steam explosion(SE),extrusion,and high-pressure steaming to investigate the effect of different processing methods on the structural,physicochemical,and functional properties of dietary fiber from black rice bran.The results indicated that all three processing treatments could facilitate the conversion of insoluble dietary fiber(IDF)to soluble dietary fiber(SDF),significantly reduce the molecular weight of SDF,and change the monosaccharide composition of SDF,with the lowest molecular weight observed for the SDF of extruded black rice bran.Structural analyses indicated that processing led to dietary fiber samples with a looser and more porous structure.The IDF from processed black rice bran exhibited better water-holding capacity,oil-holding capacity,water swelling capacity,sodium cholate adsorption capacity,cholesterol adsorption capacity,and glucose adsorption capacity,among which IDF from black rice bran treated by extrusion and SE showed better physicochemical and functional properties.In conclusion,SE and extrusion treatment might be effective methods for dietary fiber modification in black rice bran.This study provided a theoretical basis for the deep processing and utilization of black rice bran.
基金supported by:Guangzhou Municipal Science and Technology Plan Project(2025D04J0066)the Special fund for scientific innovation strategy-construction of high level Academy of Agriculture Science(R2019YJ-YB1003)Shenzhen Science and Technology Program(No.KCXFZ20230731100704006).
文摘Black rice bran is a great source of dietary fiber,including soluble dietary fiber(SDF)and insoluble dietary fiber(IDF).The fermentation characteristics of dietary fiber,which significantly influence its health benefits,vary depending on the fiber source and processing methods.This study investigated the impact of steam explosion(SE),extrusion,and high-pressure steaming on the fermentation characteristics of IDF and SDF derived from black rice bran.The results demonstrated that all processed dietary fibers enhanced the production of short-chain fatty acids(SCFAs)after 24 h of in vitro fermentation compared to the blank control.However,when compared to untreated dietary fiber,processing resulted in a reduction in SCFA production at 24 h.Notably,SDFs consistently promoted significantly greater SCFA production than IDFs.Furthermore,both IDFs and SDFs modulated the gut microbiota composition by promoting beneficial genera such as Phascolarctobacterium,Faecalibacterium,Blautia,Bacteroides,and Butyricicoccus.IDF from extruded black rice bran notably promoted Flavonifractor,while SDF from SE treated black rice bran demonstrated superior enrichment for Faecalibacterium and Blautia.In conclusion,SE and extrusion treatments are effective methods for modifying the fermentation characteristics of black rice bran dietary fiber.This study provides a theoretical foundation for processing and utilizing black rice bran to enhance gut health.
