Dong Yufan, Li Qin, Guo Yuhong, Zhao Yihe, Cao Jianxin
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China.
Institute of Forestry Industry, Yunnan Academy of Forestry and Grassland, Kunming, China.
Front Nutr. 2023 Jan 12;9:1102671. doi: 10.3389/fnut.2022.1102671. eCollection 2022.
In this study, the physicochemical properties, thermal characteristics, and hypoglycemic activity of dietary fibers extracted from four bamboo shoots were characterized and compared. The results showed that Munro (C-BSDF) had the highest dietary fiber content (6.1%) and the smallest particle size (222.21 μm). SEM observations found that C-BSDF exhibited a loose and porous microstructure, while FTIR and XRD confirmed that C-BSDF had a higher degree of decomposition of insoluble dietary fiber components and the highest crystallinity, resulting in a better microstructure. Furthermore, C-BSDF exhibited excellent physiochemical properties with the highest water hold capacity, water swelling capacity, and preferable oil holding capacity. Thermal analysis showed that C-BSDF had the lowest mass loss (64.25%) and the highest denaturation temperature (114.03°C). The hypoglycemic activity of dietary fibers from bamboo shoots were examined and followed this order of activity: C-BSDF>D-BSDF>A-BSDF>B-BSDF. The inhibition ratios of GAC, GDRI and α-amylase activity of C-BSDF were 21.57 mmol/g, 24.1, and 23.34%, respectively. In short, C-BSDF display excellent physicochemical and functional properties due to its high soluble dietary fiber content, small particle size with a high specific surface area, and loose microstructure. Thus, Munro can be considered a promising new source of dietary fiber for hypoglycemic health products.
在本研究中，对从四种竹笋中提取的膳食纤维的理化性质、热特性和降血糖活性进行了表征和比较。结果表明，芒竹（C-BSDF）的膳食纤维含量最高（6.1%），粒径最小（222.21μm）。扫描电镜观察发现，C-BSDF呈现出疏松多孔的微观结构，而傅里叶变换红外光谱和X射线衍射证实，C-BSDF的不溶性膳食纤维成分分解程度较高，结晶度最高，从而具有更好的微观结构。此外，C-BSDF表现出优异的理化性质，具有最高的持水能力、水溶胀能力和较好的持油能力。热分析表明，C-BSDF的质量损失最低（64.25%），变性温度最高（114.03°C）。对竹笋膳食纤维的降血糖活性进行了检测，活性顺序为：C-BSDF>D-BSDF>A-BSDF>B-BSDF。C-BSDF对葡萄糖淀粉酶、麦芽糖酶和α-淀粉酶活性的抑制率分别为21.57 mmol/g、24.1和23.34%。总之，C-BSDF由于其高可溶性膳食纤维含量、高比表面积的小粒径和疏松的微观结构，表现出优异的理化和功能特性。因此，芒竹可被认为是一种有前途的用于降血糖健康产品的膳食纤维新来源。
