School of Liquor and Food Engineering, Guizhou University, Guiyang 550000, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, 550000, China; Institute of Edible Mushroom, Guizhou University, Guiyang 550025, China.
School of Liquor and Food Engineering, Guizhou University, Guiyang 550000, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, 550000, China.
Food Res Int. 2024 Dec;197(Pt 1):115217. doi: 10.1016/j.foodres.2024.115217. Epub 2024 Oct 28.
Mesona blume straw (MBS) is a class of high-fiber, low-value Mesona blume's colloid by-products. We investigated the changes in dietary fiber (DF), triterpenoid, and polysaccharide contents of fermented Mesona blume straw (FMBS) by Ganoderma lucidum (GL), we also examined the effect of adding FMBS at different levels (0 %, 5 %, 10 %, and 15 %) on cooking quality, texture, in vitro starch digestibility and in vitro fermentation broth properties and gut bacteria of noodles. The results showed that after fermentation, soluble dietary fiber (SDF) increased by 16.3 % and insoluble dietary fiber (IDF) decreased by 25.67 % in MBS. Adding FMBS at 5 % and 10 % significantly enhanced the cooking quality and texture of noodles while preserving the gluten structure. FMBS limited noodles starch hydrolysis with 24.17 % increase of resistant starch (RS) and 13.6 decrease of predicted glycemic index (pGI). After in vitro fermentation of FMBS noodles, the short-chain fatty acids (SCFAs) levels and relative abundance of probiotics increased. In this study, it was found that the modification of MBS and improvement of noodle quality was significant.
苎麻秸秆（MBS）是一类高纤维、低价值的苎麻胶体副产物。我们研究了灵芝（GL）发酵苎麻秸秆（FMBS）对膳食纤维（DF）、三萜和多糖含量的影响，还考察了添加不同水平（0%、5%、10%和 15%）的 FMBS 对面条烹饪品质、质构、体外淀粉消化率和体外发酵液特性以及肠道细菌的影响。结果表明，发酵后 MBS 中的可溶性膳食纤维（SDF）增加了 16.3%，不溶性膳食纤维（IDF）减少了 25.67%。添加 5%和 10%的 FMBS 可显著提高面条的烹饪品质和质构，同时保持面筋结构。FMBS 限制了面条的淀粉水解，使抗性淀粉（RS）增加了 24.17%，预测血糖生成指数（pGI）降低了 13.6%。FMBS 面条经体外发酵后，短链脂肪酸（SCFAs）水平和益生菌相对丰度增加。在这项研究中，发现 MBS 的改性和面条质量的提高是显著的。
