Wu Li, Tang Chunhong, Chen Linli, Zhao Jiuyi
College of Environment and Resources, Chongqing Technology and Business University, Chongqing 400067, China.
Food Chem X. 2023 Jul 25;19:100810. doi: 10.1016/j.fochx.2023.100810. eCollection 2023 Oct 30.
Soybean dregs are the main by-product obtained from the processing of soy products and are good sources of dietary fiber (DF). This study showed that the soluble DF content increased from 4.97% to 18.82%, while the insoluble DF content decreased from 59.37% to 44.89% after soybean dreg fermentation using spp., without any significant change in the total DF content (p > 0.05). Physicochemical property and electron microscopy analysis revealed that the rehydration ratio, dissolution rate, expansion force, and oil holding capacity of DF significantly increased (p < 0.05) with finer microstructure. Additionally, we found that fermented DF could further promote intestinal peristalsis in mice. Furthermore, fermented DF was more effective in balancing and adjusting intestinal flora in mice and promoting the production of short-chain fatty acids. Therefore, this study provides evidence indicating a correlation between the physicochemical properties and functional benefits of DF derived from soybean dregs.
豆渣是豆制品加工过程中产生的主要副产品，是膳食纤维（DF）的良好来源。本研究表明，使用[具体菌种]对豆渣进行发酵后，可溶性DF含量从4.97%增加到18.82%，而不溶性DF含量从59.37%降至44.89%，总DF含量无显著变化（p>0.05）。物理化学性质和电子显微镜分析表明，随着微观结构更精细，DF的复水率、溶解率、膨胀力和持油能力显著增加（p<0.05）。此外，我们发现发酵后的DF可以进一步促进小鼠的肠道蠕动。此外，发酵后的DF在平衡和调节小鼠肠道菌群以及促进短链脂肪酸的产生方面更有效。因此，本研究提供了证据，表明豆渣来源的DF的物理化学性质与功能益处之间存在相关性。
