The physicochemical characteristics and functional properties of steam explosion modified wheat bran in vitro and in vivo

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2025-02-20 DOI:10.1111/1750-3841.17678

Wanqing Deng, Yun Deng, Zhenyu Zhang, Jiangxiong Zhu, Danfeng Wang, Yu Zhong

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Abstract

Wheat bran is the processing byproduct of wheat, which is thought to have great potential applications. To make a full utilization of the resource, this study investigated the effects of steam explosion (SE) modification, with intensity at 1.0 MPa at 20, 60, 100, 140, 180, and 220 s, respectively, on wheat bran soluble dietary fiber (SDF) content, physical-chemical quality, antioxidant capacity, and intestinal microbial spectrum. The impact of long-term intake of WB100 (wheat bran modified under SE conditions of 1.0 MPa and 100 s) on weight control in obese mice was also studied. The results showed that WB100 showed a 3.36-fold increase in SDF content, a 61.78% and 109.77% increase in the DPPH and ABTS free radical scavenging rate, and maintained good hydration properties compared to the untreated group. Besides, the 5-HMF content of WB100 was 16.93 mg/kg, which was within the allowable range and ensured the safety of wheat bran. In addition, WB100 significantly increased and specifically enriched the abundance of Agathobacter, Fusicatenibacter, and Faecalibacterium after intestinal microbial fermentation. Long-term intake of WB100 in obese mice could play a role in weight control by reducing blood lipid levels and fasting blood glucose values, stimulating appetite suppression-related hormones, reducing fat accumulation, and protecting liver health. This study highlighted the importance of SE technology for the enhancement of wheat bran added value and industrial upgrading.

Practical Application

This study highlighted the importance of SE technology for the enhancement of wheat bran added value and industrial upgrading. And it can be applied in the agricultural field or the development of a new food .

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蒸汽爆破改性麦麸的理化特性及体内外功能特性

麦麸是小麦加工的副产品，被认为具有很大的应用潜力。为了充分利用这一资源，本研究分别在20、60、100、140、180和220 s下，研究了1.0 MPa强度的蒸汽爆炸（SE）改性对麦麸可溶性膳食纤维（SDF）含量、理化品质、抗氧化能力和肠道微生物谱的影响。研究了长期摄入WB100（在1.0 MPa和100 s SE条件下改性的麦麸）对肥胖小鼠体重控制的影响。结果表明，与未处理组相比，WB100的SDF含量提高了3.36倍，DPPH和ABTS自由基清除率分别提高了61.78%和109.77%，并保持了良好的水化性能。此外，WB100的5-HMF含量为16.93 mg/kg，在允许范围内，保证了麦麸的安全性。此外，WB100在肠道微生物发酵后显著增加并特异性富集Agathobacter、Fusicatenibacter和Faecalibacterium的丰度。肥胖小鼠长期摄入WB100可通过降低血脂水平和空腹血糖值，刺激食欲抑制相关激素，减少脂肪堆积，保护肝脏健康，起到控制体重的作用。本研究强调了SE技术对提高麦麸附加值和产业升级的重要性。本研究强调了SE技术对提高麦麸附加值和产业升级的重要性。并可应用于农业领域或开发一种新型食品。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.