Chen Yanxia, Ma Qin, Huang Fei, Jia Xuchao, Dong Lihong, Liu Dong, Zhang Mingwei, Zhang Ruifen
Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
School of Food and Drug, Shenzhen Polytechnic University, Shenzhen 518055, China.
Foods. 2025 Sep 5;14(17):3116. doi: 10.3390/foods14173116.
Rice bran represents an exceptional natural source of dietary fiber (DF), and its physicochemical properties and therapeutic potential are closely associated with its origin and processing methods. Herein, rice bran was subjected to extrusion, fermentation, and a combined treatment of fermentation and extrusion to explore the alternations in the structural, physicochemical, and functional properties of the resulting insoluble dietary fiber (IDF). All treatments induced substantial microstructural alterations in IDF, producing fiber matrices with enhanced porosity and looser architectures. The employed processing treatments significantly enhanced the functional properties of rice bran IDF over the unprocessed sample, with 1.37- to 1.78-fold increases in oil-holding capacity, 1.31- to 1.48-fold increases in cholesterol-adsorption capacity, 2.89- to 5.90-fold increases in α-amylase-inhibitory activity, and 2.41- to 3.70-fold increases in glucose-adsorption capacity. Among them, extrusion proved more effective than fermentation in enhancing the water-holding capacity, sodium cholate binding, and cholesterol-adsorption capacity of rice bran IDF. However, fermented rice bran-derived IDF exhibited the optimum α-amylase-inhibitory and glucose-absorption capacities among all employed IDF samples. These findings provide valuable insights for the development of rice bran-based functional foods with enhanced health benefits.
米糠是膳食纤维（DF）的优质天然来源，其物理化学性质和治疗潜力与其来源和加工方法密切相关。在此，对米糠进行挤压、发酵以及发酵与挤压的联合处理，以探究所得不溶性膳食纤维（IDF）的结构、物理化学和功能特性的变化。所有处理均导致IDF的微观结构发生显著改变，产生了孔隙率更高、结构更疏松的纤维基质。与未加工的样品相比，所采用的加工处理显著增强了米糠IDF的功能特性，持油能力提高了1.37至1.78倍，胆固醇吸附能力提高了1.31至1.48倍，α-淀粉酶抑制活性提高了2.89至5.90倍，葡萄糖吸附能力提高了2.41至3.70倍。其中，挤压在提高米糠IDF的持水能力、胆酸钠结合能力和胆固醇吸附能力方面比发酵更有效。然而，在所有使用的IDF样品中，发酵米糠衍生的IDF表现出最佳的α-淀粉酶抑制能力和葡萄糖吸收能力。这些发现为开发具有更高健康益处的米糠基功能性食品提供了有价值的见解。
