Department of Seafood Science, National Kaohsiung University of Science and Technology, 142, Hai-Chuan Road, Nan-Tzu District, Kaohsiung 81157, Taiwan.
Molecules. 2019 May 9;24(9):1796. doi: 10.3390/molecules24091796.
Different methods can be used to change the fiber compositions of food, and they consequently affect the physicochemical properties and physiological activities. The present study compared the effects of a blanching treatment on the physicochemical properties of water-insoluble fiber enriched fraction (WIFF) from three varieties of vegetable soybean pod hulls (tea vegetable soybean pod hull, TVSPH; black vegetable soybean pod hull, BVSPH; 305 vegetable soybean pod hulls, 305VSPH) and evaluated their effects on intestinal health in hamsters. Blanching may increase the soluble dietary fiber (SDF) content of WIFF in the 305VSPH variety by solubilizing cell wall components and releasing water-soluble sugars. Thus, the WIFF in the 305VSPH variety after blanching may be composed of cellulose and pectic substances. The WIFF of the blanched 305VSPH (B-305VSPH) variety exhibited the highest physicochemical properties, such as a water-retention capacity (11.7 g/g), oil-holding capacity (9.34 g/g), swelling property (10.8 mL/g), solubility (12.2%), and cation-exchange capacity (221 meq/kg), of the three varieties examined. The supplementation of B-305VSPH WIFF in the diet resulted in significantly ( < 0.05) lower cecal and fecal ammonia; activities of fecal β-d-glucosidase, β-d-glucuronidase, mucinase, and urease; as well as higher cecal total short-chain fatty acids relative to other diets. In addition, microbial analysis suggested that fecal bifidobacteria growth was enhanced by the consumption of B-305VSPH WIFF. Therefore, B-305VSPH WIFF may be applicable as a potential functional ingredient in the food industry for the improvement of intestinal health.
不同的方法可用于改变食物纤维的组成，从而影响其理化性质和生理活性。本研究比较了烫漂处理对三种蔬菜大豆荚皮（茶用大豆荚皮、BVSPH；黑用大豆荚皮、BVSPH；305 用大豆荚皮、305VSPH）水不溶性膳食纤维浓缩物（WIFF）理化性质的影响，并评价了其对仓鼠肠道健康的影响。烫漂处理可能通过溶解细胞壁成分和释放水溶性糖来增加 305VSPH 品种 WIFF 中的可溶性膳食纤维（SDF）含量。因此，烫漂处理后的 305VSPH 品种 WIFF 可能由纤维素和果胶物质组成。与其他两种品种相比，烫漂的 305VSPH 品种 WIFF（B-305VSPH）具有最高的理化性质，如持水力（11.7 g/g）、吸油性（9.34 g/g）、膨胀性（10.8 mL/g）、溶解度（12.2%）和阳离子交换能力（221 meq/kg）。在饮食中补充 B-305VSPH WIFF 可显著（<0.05）降低盲肠和粪便中的氨；粪便β-d-葡萄糖苷酶、β-d-葡糖醛酸酶、粘蛋白酶和尿素酶的活性；以及更高的盲肠总短链脂肪酸。此外，微生物分析表明，B-305VSPH WIFF 的消耗促进了粪便双歧杆菌的生长。因此，B-305VSPH WIFF 可作为食品工业中改善肠道健康的潜在功能性成分。
