Bioactive Carbohydrates and Dietary Fibre最新文献_第2页

Functional, pasting, rheological, crystalline, and thermal properties of red rice starch from Northern Indian sub-Himalayan belt: A comparative study with basmati rice 北印度亚喜马拉雅地区红米淀粉的功能、糊化、流变、结晶和热性能：与印度香米的比较研究

IF 3.6

Bioactive Carbohydrates and Dietary Fibre

Pub Date : 2025-12-01 DOI: 10.1016/j.bcdf.2025.100515

Rakshita Bhardwaj, Charanjiv Singh Saini

Starch was extracted from both the red rice variety Chhohartu and basmati rice, which was compared based on their physicochemical, functional, pasting, rheological, crystalline, and thermal properties. Chhohartu starch exhibited higher total starch content (80 %) and amylose content (29.21 %), contributing to its higher gelatinization temperature (79.52 °C) and enhanced thermal stability. In contrast, basmati starch contained lower amylose (21.79 %) but exhibited higher solubility (20 %), highlighting its enhanced water-binding capacity. Water absorption capacity (WAC) and oil absorption capacity (OAC) were significantly higher in basmati starch (150 % and 162 %, respectively), whereas Chhohartu starch exhibited lower values (136 % and 158 %, respectively) due to its more compact granular structure. Pasting analysis revealed that basmati starch had a higher peak viscosity (3636 cP), hold viscosity (3221 cP), and final viscosity (5489 cP), indicating greater swelling and gelation capacity, while Chhohartu starch had a lower pasting temperature (79.95 °C) but higher setback viscosity (2278 cP), suggesting greater resistance to retrogradation. Rheological analysis confirmed that both starches exhibited shear-thinning behavior, with Chhohartu starch demonstrating higher yield stress (452 Pa) and complex viscosity (2960.86 Pa s), making it more resistant to structural breakdown under shear. The structural analysis indicated higher crystallinity in basmati starch (47.67 %) compared with Chhohartu (40.23 %), showing stronger hydrogen bonding in Chhohartu starch. These findings suggest that basmati starch is ideal for applications requiring higher swelling, viscosity, and hydration, while Chhohartu starch is better suited for high-temperature processing and formulations requiring enhanced structural integrity and retrogradation resistance.

从赤哈图（Chhohartu）红米和印度香米（basmati）中提取淀粉，并对其理化、功能、糊化、流变学、结晶性和热性能进行了比较。Chhohartu淀粉具有较高的总淀粉含量（80%）和直链淀粉含量（29.21%），这是由于Chhohartu淀粉具有较高的糊化温度（79.52℃）和较高的热稳定性。相比之下，印度香米淀粉含有较低的直链淀粉（21.79%），但具有较高的溶解度（20%），突出了其增强的水结合能力。basmati淀粉的吸水率（WAC）和吸油率（OAC）较高（分别为150%和162%），而Chhohartu淀粉由于其更致密的颗粒结构，吸水率（WAC）和吸油率（OAC）较低（136%和158%）。糊化分析表明，巴斯马提淀粉具有较高的峰值粘度（3636 cP）、保持粘度（3221 cP）和最终粘度（5489 cP），具有较强的溶胀和胶凝能力，而乔哈图淀粉具有较低的糊化温度（79.95℃），但较高的挫折粘度（2278 cP），具有较强的抗降解能力。流变学分析证实，这两种淀粉都表现出剪切变薄的行为，Chhohartu淀粉表现出更高的屈服应力（452 Pa）和复合粘度（2960.86 Pa s），使其更能抵抗剪切作用下的结构破坏。结构分析表明，印度香米淀粉的结晶度（47.67%）高于乔哈图淀粉（40.23%），表明乔哈图淀粉的氢键更强。这些发现表明，巴斯马提淀粉是需要更高膨胀、粘度和水化的理想应用，而乔哈图淀粉更适合高温加工和需要增强结构完整性和抗降解性的配方。

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引用次数: 0

Bioactive roles of lactic acid bacteria in enhancing corn silage quality and ruminant dietary fiber utilization: A comprehensive review 乳酸菌在提高玉米青贮品质和反刍动物日粮纤维利用中的生物活性作用综述

IF 3.6

Bioactive Carbohydrates and Dietary Fibre

Pub Date : 2025-11-19 DOI: 10.1016/j.bcdf.2025.100512

Seangla Cheas, Chanon Suntara, Anusorn Cherdthong

This review explores the bioactive roles of lactic acid bacteria (LAB) in enhancing corn silage quality and ruminant dietary fiber utilization, emphasizing their impact on fermentation, chemical composition, and livestock performance. Corn silage, valued for its high energy content, balanced fiber, and palatability, supports both milk production and weight gain. However, its quality can be compromised by mycotoxins, microbial imbalances, and reduced aerobic stability, lowering its nutritional value. LAB strains, both homofermentative and heterofermentative, improve silage by boosting lactic acid production (10 % of dry matter), reducing pH (3.50–4.02), and minimizing ammonia nitrogen (NH₃-N) levels. These actions enhance dry matter content, reduce fermentation losses, and improve stability and shelf life. LAB also lowers neutral detergent fiber (NDF) and acid detergent fiber (ADF) levels, increasing digestibility. Homofermentative LAB (Lactobacillus plantarum) improves silage palatability, intake, digestibility, and ruminant growth. Heterofermentative LAB (Lactobacillus buchneri) enhances intake but shows limited effects on development. Combining LAB with additives like carbohydrate-degrading enzymes or molasses further improves fermentation and digestibility. Despite these benefits, LAB inoculants have inconsistently boosted milk yield or composition in dairy cows. Future innovations in LAB strains or their integration with dietary fibers could enhance fiber degradation, carbohydrate availability, and silage nutrition, particularly in tropical systems. These advancements would help optimize milk production and quality, addressing challenges in livestock feeding systems.

本文综述了乳酸菌（LAB）在提高玉米青贮品质和反刍动物日粮纤维利用率方面的生物活性作用，重点介绍了乳酸菌对发酵、化学成分和牲畜生产性能的影响。玉米青贮料因其高能量含量、均衡的纤维和适口性而受到重视，有助于牛奶产量和体重增加。然而，其质量可能受到霉菌毒素、微生物失衡和有氧稳定性降低的影响，从而降低其营养价值。无论是同质发酵菌株还是异质发酵菌株，均能通过提高乳酸产量（占干物质的10%）、降低pH（3.50-4.02）和降低氨氮（NH3-N）水平来改善青贮。这些作用提高干物质含量，减少发酵损失，提高稳定性和保质期。乳酸菌还能降低中性洗涤纤维（NDF）和酸性洗涤纤维（ADF）水平，提高消化率。植物乳杆菌（Lactobacillus plantarum）可改善青贮饲料的适口性、采食量、消化率和反刍动物的生长。异发酵的布氏乳杆菌（Lactobacillus buchneri）增加了摄取量，但对发育的影响有限。将乳酸菌与碳水化合物降解酶或糖蜜等添加剂结合使用，进一步提高了发酵和消化率。尽管有这些好处，乳酸菌接种剂并没有持续提高奶牛的产奶量或成分。未来对LAB菌株的创新或将其与膳食纤维结合可以提高纤维降解、碳水化合物利用率和青贮营养，特别是在热带系统中。这些进步将有助于优化牛奶产量和质量，解决牲畜饲养系统中的挑战。

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引用次数: 0

Physicochemical and technological characterization of spray-dried sorghum pyrodextrin powders for use in food systems 食品系统用喷雾干燥高粱焦糊精粉的物理化学和工艺特性

IF 3.6

Bioactive Carbohydrates and Dietary Fibre

Pub Date : 2025-11-11 DOI: 10.1016/j.bcdf.2025.100511

María Agostina Bianchi , Laura Cecilia Gómez Pamies , Pablo Daniel Ribotta , Diego Libkind Frati , Elisa Inés Benítez

Pyrodextrins can be produced from sorghum starch residues generated during the production of a beer-like beverage. Five pyrodextrin powder samples obtained under different spray drying conditions were selected from a previous investigation for their physical, chemical and microbiological stability. The present research evaluated the properties of the powders to identify potential food applications aimed at improving nutritional and functional attributes. Reconstitution properties assessed showed values ranging from 61.5 % to 65.4 % for water solubility index, 6.78–16.41 mPa s for viscosity of the suspensions, 1.76–1.87 g water retained/g dry solid for water retention capacity and absorbances between 0.98 and 1.75 for water dispersibility. The degradation temperature of the powders ranged between 293.9 and 303.1 °C, and flowability characterized by Carr's index and Hausner ratio, within the ranges of 10.5 %–24.0 % and 1.12–1.31, respectively. The properties exhibited by the pyrodextrin powders make them promising ingredients for functional food applications where stability, texture, and potential fiber contribution are desired.

焦糊精可以从生产类似啤酒的饮料过程中产生的高粱淀粉渣中生产出来。选取了5种不同喷雾干燥条件下的焦糊精粉末样品，对其物理、化学和微生物稳定性进行了研究。本研究评估了粉末的性质，以确定潜在的食品应用，旨在改善营养和功能属性。重建性能评估显示，水溶性指数为61.5% ~ 65.4%，悬浮液粘度为6.78 ~ 16.41 mPa s，保水能力为1.76 ~ 1.87 g /g干固体，水分散性的吸光度为0.98 ~ 1.75。粉体的降解温度在293.9 ~ 303.1℃之间，以Carr指数和Hausner比值表征的流动性分别在10.5% ~ 24.0%和1.12 ~ 1.31之间。焦糊精粉末所表现出的特性使其成为功能性食品应用的有希望的成分，其中稳定性，质地和潜在的纤维贡献是需要的。

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引用次数: 0

Enhancing the stability and bioactivity of coconut milk emulsions through pandan and betel essential oil incorporation 通过加入香兰精油和槟榔精油，提高椰奶乳剂的稳定性和生物活性

IF 3.6

Bioactive Carbohydrates and Dietary Fibre

Pub Date : 2025-11-07 DOI: 10.1016/j.bcdf.2025.100508

Dharishny Rames, Uthumporn Utra, Abdorreza Mohammadi Nafchi, Nor Shariffa Yussof

Coconut milk is valued for its nutrition and texture, yet its stability and bioactivity when enriched with essential oils (EOs) remain largely unexplored. This study investigates the impact of incorporating betel (Piper betel L.) and pandan (Pandanus amaryllifolius Roxb.) EOs on the physicochemical properties, antioxidant activity, and stability of coconut milk emulsions. EO-enriched emulsions were prepared using ultrasonication (80 % amplitude, 1.0 cycle, 5 min) with Tween 80 as the emulsifier and subsequently characterized. Among all samples, betel EO-enriched coconut milk (BEO-CM) exhibited the highest stability, showing no phase separation, and the smallest particle size (126.57 nm) with the lowest polydispersity index (PDI). The emulsion also showed the strongest antioxidant activities, with 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of (95.07 %), total phenolic content (TPC) of (1081.78 mg GAE/L) and total flavonoid content (TFC) of (184.56 mg QE/L). The incorporation of EOs affected the color, pH, and viscosity of coconut milk, with BEO-CM exhibiting the highest lightness along with the highest pH and viscosity. Notably, both betel EO and pandan EO significantly reduced microbial counts in coconut milk, with BEO-CM exhibiting the lowest yeast (3.56 ± 0.02 log CFU/mL) and mold (1.18 ± 0.20 log CFU/mL) count, confirming its superior antifungal activity. These results demonstrate the potential of EO-based emulsions, especially those formulated with BEO, to enhance both the physical stability and functional quality of coconut milk, supporting their application in the development of antioxidant and antimicrobial-enriched food systems.

椰奶因其营养和质地而受到重视，但当富含精油（EOs）时，其稳定性和生物活性在很大程度上仍未被探索。本研究探讨槟榔（Piper betel L.）与香兰（Pandanus amaryllifolius Roxb.）掺入后的影响。研究了椰奶乳剂的理化性质、抗氧化活性和稳定性。以Tween 80为乳化剂，用80%振幅、1.0周期、5 min的超声法制备了富eo乳状液，并对其进行了表征。在所有样品中，槟榔eo富集椰奶（BEO-CM）稳定性最高，无相分离现象，粒径最小（126.57 nm），多分散性指数（PDI）最低。该乳液具有较强的抗氧化活性，对1,1-二苯基-2-吡啶酰肼（DPPH）自由基的清除能力为95.07%，总酚含量（TPC）为1081.78 mg GAE/L，总黄酮含量（TFC）为184.56 mg QE/L。EOs的掺入影响了椰奶的颜色、pH和粘度，其中BEO-CM的亮度最高，pH和粘度也最高。值得注意的是，槟榔提取物和香兰提取物均能显著降低椰奶中的微生物数量，其中槟榔提取物的酵母（3.56±0.02 log CFU/mL）和霉菌（1.18±0.20 log CFU/mL）数量最低，表明其具有较好的抑菌活性。这些结果表明，以BEO为基础的乳液，特别是那些与BEO配制的乳液，具有提高椰奶物理稳定性和功能质量的潜力，支持其在抗氧化和抗菌食品体系开发中的应用。

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引用次数: 0

Gluten-free bulgur from selected chickpea cultivars: Nutritional and functional evaluation 鹰嘴豆品种的无麸质碾碎：营养和功能评价

IF 3.6

Bioactive Carbohydrates and Dietary Fibre

Pub Date : 2025-11-04 DOI: 10.1016/j.bcdf.2025.100509

Oguz Acar, Buket Cetiner, Seda Kulen, Ramazan Avcioglu

This study aimed to assess mineral bioavailability and protein-derived energy (EC 1924/2006) in chickpea-based bulgur (Bahadir and Gokce), while providing a nutritious alternative suitable for celiac patients. The study also aims to assess mineral intake adequacy ratio (MIAR) from one serving of chickpea-based bulgur for adults aged 31–50 based on Dietary Reference Intakes (DRIs) while evaluating samples' chemical and cooking properties, total phenolic content (TPC), antioxidant activity, texture, and acceptability. Protein contents of bulgurs from Bahadir and Gokce were 33.4 % and 29.0 %, respectively, and both can be labeled as “high in protein” (EC 1924/2006). Mineral contents (except K and Ca) of Gokce were significantly higher than those of Bahadir (p < 0.05). In vitro mineral bioavailability ranged from 42.3 % (Cu) to 91.8 % (Zn). The lowest MIAR by consumption of a portion bulgur 20.6, 30.3, 12.2, 4.9, 66.3, 11.7, 45.5, 12.4 and 2.6 % for Mg, P, K, Ca, Mn, Fe, Cu, Zn and Se, respectively. Bulgur production did not have any significant effect on TPC or antioxidant activity of cultivars (p > 0.05). Furthermore, differences in bulgur texture between cultivars were not significant (p > 0.05), while Bahadir scored higher in product acceptability traits (overall 5.13, indicating moderate consumer preference). Bulgur yield and cooking properties are similar in both cultivars. Bahadir shows higher protein content and mineral bioavailability, while Gokce is characterized by greater brightness. The study's findings on mineral bioavailability, MIAR, and protein-derived energy emphasize crucial nutritional indicators, supporting the use of chickpeas in bulgur as a cost-effective, wholesome, gluten-free option meeting dietary needs.

本研究旨在评估鹰嘴豆基bulgur （Bahadir和Gokce）中的矿物质生物利用度和蛋白质来源能量（EC 1924/2006），同时提供适合乳糜泻患者的营养替代品。该研究还旨在根据膳食参考摄入量（DRIs）评估31-50岁成年人一份鹰嘴豆干的矿物质摄入充足率（MIAR），同时评估样品的化学和烹饪特性、总酚含量（TPC）、抗氧化活性、质地和可接受性。来自Bahadir和Gokce的bulgurs的蛋白质含量分别为33.4%和29.0%，均可标记为“高蛋白”（EC 1924/2006）。Gokce的矿物质含量（除K和Ca外）显著高于Bahadir （p < 0.05）。体外矿物生物利用度为42.3% (Cu) ~ 91.8% （Zn）。Mg、P、K、Ca、Mn、Fe、Cu、Zn和Se的最低MIAR分别为20.6%、30.3%、12.2、4.9、66.3、11.7%、45.5、12.4%和2.6%。干碎产量对品种TPC和抗氧化活性无显著影响（p > 0.05）。此外，品种间碾碎肉质的差异不显著（p > 0.05），而Bahadir在产品可接受性性状上得分较高（总体为5.13，表明消费者偏好中等）。两个品种的碾碎量和蒸煮性能相似。Bahadir具有更高的蛋白质含量和矿物质生物利用度，而Gokce具有更大的亮度。该研究关于矿物质生物利用度、MIAR和蛋白质来源能量的发现强调了关键的营养指标，支持将鹰嘴豆作为一种符合成本效益、健康、无谷蛋白的选择来使用，以满足饮食需求。

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引用次数: 0

Protection against intestinal damage in female Drosophila melanogaster: Comparative contribution of arabinoxylan and its non-covalent/covalent complexes with catechin 雌性黑腹果蝇对肠道损伤的保护作用：阿拉伯木聚糖及其与儿茶素的非共价/共价复合物的比较作用

IF 3.6

Bioactive Carbohydrates and Dietary Fibre

Pub Date : 2025-11-03 DOI: 10.1016/j.bcdf.2025.100510

Dima Atehli , Tianyu Qi , Rui Liu , Wan Wang , Qiaomei Zhu , Yuanlin Sun , Qingbin Guo , Ji Kang

Both arabinoxylan (AX) and catechin (CA) have shown promising therapeutic potential for inflammatory bowel disease (IBD). However, the efficacy of their covalent (S, CP) and non-covalent (PM) complexes against IBD remains largely unexplored. This study evaluated the therapeutic effects of AX, CA, and their respective complexes in a Drosophila melanogaster model of dextran sodium sulfate (DSS)-induced colitis. Results demonstrated that covalent AX-CA complexes generated by ultrasonic treatment provided the greatest therapeutic benefits, followed by those produced using cold plasma treatment. These complexes significantly improved survival rates, restored locomotor activity, enhanced metabolic rate, improved intestinal barrier function, markedly reduced the expression of genes associated with JAK/STAT signaling pathway, and concurrently upregulated the expression of genes within the Nrf2/Keap1 pathway.

阿拉伯木聚糖（AX）和儿茶素（CA）都显示出治疗炎症性肠病（IBD）的良好潜力。然而，它们的共价（S， CP）和非共价（PM）复合物对IBD的疗效在很大程度上仍未被探索。本研究评估了AX、CA及其各自复合物在葡聚糖硫酸钠（DSS）诱导的黑腹果蝇结肠炎模型中的治疗作用。结果表明，超声处理产生的共价AX-CA复合物具有最大的治疗效果，其次是冷等离子体处理产生的共价AX-CA复合物。这些复合物显著提高了存活率，恢复了运动活性，提高了代谢率，改善了肠道屏障功能，显著降低了JAK/STAT信号通路相关基因的表达，同时上调了Nrf2/Keap1通路相关基因的表达。

引用次数: 0

The potential of edible kombucha-derived bacterial cellulose for improving bread quality 食用红茶菌来源的细菌纤维素改善面包品质的潜力

IF 3.6

Bioactive Carbohydrates and Dietary Fibre

Pub Date : 2025-10-31 DOI: 10.1016/j.bcdf.2025.100507

Feyza Tosya , Sibel Bölek , Ahmet Katı

Bacterial cellulose (BC) has the potential to eliminate quality issues in gluten-free products, including low gas retention and poor dough elasticity thanks to its gel-like structure, high water retention and thickening properties. This study investigated the impact of BC supplementation (0, 2, 4, and 6 %) on the rheological, textural, and nutritional properties of gluten-free dough and bread. Dough behavior was evaluated by extensional measurements, while bread quality was assessed through color, texture profile, microstructural imaging, sensory analysis, moisture content, and chemical composition. Increasing BC levels significantly enhanced dough extensibility (7.93 ± 1.65), dietary fiber content (5.72 ± 0.01), total phenolic content (251.38 ± 3.36 mg GAE/100 g), and antioxidant activity (19.69 ± 0.13 %) (p ≤ 0.05). Sensory evaluation indicated that bread with 2 % BC was most acceptable (3.59 ± 0.22). Overall, BC supplementation improved the technological and nutritional quality of gluten-free bread, demonstrating its potential as a functional ingredient in gluten-free formulations.

细菌纤维素（BC）有可能消除无麸质产品的质量问题，包括低气体潴留和面团弹性差，这要归功于它的凝胶状结构、高保水性和增稠性。本研究调查了添加BC（0、2、4和6%）对无麸质面团和面包的流变学、质地和营养特性的影响。面团的性能是通过拉伸测量来评估的，而面包的质量是通过颜色、质地、微观结构成像、感官分析、水分含量和化学成分来评估的。添加BC显著提高了面团的延展性（7.93±1.65）、膳食纤维含量（5.72±0.01）、总酚含量（251.38±3.36 mg GAE/100 g）和抗氧化活性（19.69±0.13%）（p≤0.05）。感官评价结果表明，含2% BC的面包可接受度最高（3.59±0.22）。总的来说，添加BC提高了无麸质面包的工艺和营养质量，显示了它作为无麸质配方中功能性成分的潜力。

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引用次数: 0

Synbiotic administration improves systemic and vascular alterations in rats with experimental microsurgical extrahepatic cholestasis: role of perivascular mesenteric innervation 合成给药改善实验性显微外科肝外胆汁淤积大鼠的全身和血管改变：血管周围肠系膜神经支配的作用

IF 3.6

Bioactive Carbohydrates and Dietary Fibre

Pub Date : 2025-10-21 DOI: 10.1016/j.bcdf.2025.100505

Pablo Méndez-Albiñana , Laia Cros-Brunsó , Raquel Rodrigues-Díez , Pilar Rodríguez-Rodríguez , Luis Santamaría , Ana Muñoz-Labrador , Teresa Requena , Laura Casani , Francisco Félix Caballero , Ma Isabel Prieto-Nieto , Mar Villamiel , Javier Blanco-Rivero

Liver cholestasis is marked by bile acid accumulation in the liver, along with renal issues, portal hypertension, and altered circulation. Previous studies suggest that synbiotics may improve systemic and hemodynamic conditions in liver diseases. This study investigated the effects of a commercial synbiotic on gut microbiota, liver and kidney function, and vascular changes in a cholestatic rat model, focusing on nerve functions in the superior mesenteric arteries. Adult male Wistar rats were divided into three groups: Sham-operated, Cholestatic, and Cholestatic supplemented with a synbiotic for 3 weeks, following an initial 3-week postsurgical recovery period for model establishment. The synbiotic did not significantly alter gut microbiota composition, but reduced endotoxemia and increased butyric, acetic, and propionic acid levels. It improved, but did not fully reverse, liver and renal damage. In the synbiotic group, systolic blood pressure normalized to values similar to sham-operated animals, and mesenteric artery vasoconstriction increased in response to electric field stimulation. Although the vasomotor response to noradrenaline (NA) remained unchanged, NA release was higher (P < 0.05), indicating increased sympathetic activity due to symbiotic administration. Nitric oxide (NO) response did not change, but neuronal nitric oxide synthase (nNOS) expression and NO release increased after symbiotic supplementation (P < 0.05). Additionally, calcitonin gene-related peptide (CGRP) levels and function were reduced by synbiotics to control values (P < 0.05). In conclusion, synbiotic administration improved systemic, hepatic, renal, and vascular alterations associated with cholestasis in rats, suggesting that microbiota-directed therapies may represent a promising approach to mitigate complications of liver disease.

肝脏胆汁淤积的特征是胆汁酸在肝脏内积聚，同时伴有肾脏问题、门静脉高压和循环改变。先前的研究表明，合生素可以改善肝脏疾病的全身和血液动力学状况。本研究研究了一种商业合成物对胆汁淤积大鼠模型肠道微生物群、肝肾功能和血管变化的影响，重点研究了肠系膜上动脉的神经功能。将成年雄性Wistar大鼠分为假手术组、固胆组和固胆组，术后恢复期为3周。合成菌没有显著改变肠道菌群组成，但降低了内毒素血症，增加了丁酸、乙酸和丙酸水平。它改善了肝脏和肾脏的损害，但没有完全逆转。在合成组中，收缩压正常化到与假手术动物相似的值，肠系膜动脉血管收缩在电场刺激下增加。尽管对去甲肾上腺素（NA）的血管运动反应保持不变，但NA释放量较高（P < 0.05），表明共生给药增加了交感神经活动。一氧化氮（NO）反应没有改变，但神经元一氧化氮合酶（nNOS）表达和NO释放增加（P < 0.05）。此外，合成制剂使降钙素基因相关肽（CGRP）水平和功能降至对照组水平（P < 0.05）。综上所述，合成给药改善了大鼠与胆汁淤积相关的全身、肝脏、肾脏和血管改变，表明微生物群导向治疗可能是减轻肝脏疾病并发症的一种有希望的方法。

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引用次数: 0

Demonstrating the effect of Dielectric Barrier Discharge (DBD) cold plasma technology on physicochemical and functional properties of Carboxymethyl Cellulose (CMC) 介质阻挡放电（DBD）冷等离子体技术对羧甲基纤维素（CMC）理化性能和功能性能的影响

IF 3.6

Bioactive Carbohydrates and Dietary Fibre

Pub Date : 2025-10-15 DOI: 10.1016/j.bcdf.2025.100504

Srutee Rout , Harsh B. Jadhav , Suraj P. Kahar , Uday S. Annapure

This work quantitatively evaluates the modification of carboxymethyl cellulose (CMC) with dielectric barrier discharge (DBD) cold plasma (CP) at 170–230 V for 5–15 min in terms of physicochemical and functional characteristics. Fourier-transform infrared spectroscopy proved depolymerization, where the hydroxyl band intensity at 3400 cm⁻¹ was 15–20 % higher after the treatment. Surface roughness increased by 25–30 %, decreasing flow properties (Hausner's index from 1.11 to 1.65, Carr's index from 0.21 to 0.42). Water absorption capacity (WAC) rose from 2.34 to 4.997 g/g, and oil holding capacity (OHC) from 1.5 to 1.997 g/g due to a 6–13 % loss in crystallinity (e.g., 60.4 %–56.8 % at 170 V/15 min). Reducing sugars augmented from 0.07 to 1.62 g glucose/g CMC, while pH (6.65–7.11) and water activity (0.497–0.552) were unchanged. With glycosidic bond cleavage, 65 % (peak viscosity from 949.5 to 330.2 N s/m²) reduction was observed at 230 V/15 min. SEM analysis confirmed 20–25 % surface fissures, increasing solvent interactions. Despite scale-up issues, these observations place CP as a green approach for functional improvements in CMC for food, pharmaceutical, and packaging applications.

本文定量评价了介质阻挡放电（DBD）冷等离子体（CP）在170 ~ 230 V下5 ~ 15 min对羧甲基纤维素（CMC）的理化特性和功能特性。傅里叶变换红外光谱证实了解聚，处理后羟基在3400 cm−1处的波段强度提高了15 - 20%。表面粗糙度增加了25 - 30%，流动性能下降（Hausner指数从1.11降至1.65，Carr指数从0.21降至0.42）。由于结晶度下降6 - 13%（如在170 V/15 min下，结晶度下降60.4% - 56.8%），其吸水能力（WAC）从2.34 g/g上升到4.997 g/g，持油能力（OHC）从1.5 g/g上升到1.997 g/g。还原糖从0.07 g葡萄糖/g CMC增加到1.62 g葡萄糖/g CMC，而pH（6.65 ~ 7.11）和水活度（0.497 ~ 0.552）不变。在230 V/15 min下，糖苷键断裂，峰值粘度从949.5降至330.2 N s/m2，降低65%。扫描电镜分析证实了20 - 25%的表面裂纹，增加了溶剂的相互作用。尽管存在扩大规模的问题，但这些观察结果表明，CP是食品、制药和包装应用中CMC功能改进的绿色方法。

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引用次数: 0

Formulation, physicochemical properties, antioxidant and antidiabetic activity of Morinda citrifolia L. extract-fortified purple yam (Dioscorea alata) cookies 桑葚提取物强化紫山药饼干的配方、理化性质、抗氧化和抗糖尿病活性

IF 3.6

Bioactive Carbohydrates and Dietary Fibre

Pub Date : 2025-10-14 DOI: 10.1016/j.bcdf.2025.100503

Anastasia Wheni Indrianingsih , Yuniar Khasanah , Cici Darsih , Heru Pitria Hastuti , Ade Erma Suryani , Nadia Udanti Suwanda , Siti Tamaroh Cahyono Murti , Anjar Windarsih , Tri Wiyono , Eka Rahayu , Heni Purwaningsih , Dwi Ni'maturrohmah , Eka Noviana , Donowati Tjokrokusumo

Lifestyle modifications, particularly a healthy diet and increased physical activity, are critical for managing diabetes and other chronic diseases. This study aims to develop healthy cookies made with purple yam (Dioscorea alata) flour fortified with Morinda citrifolia L. extract. Three cookie formulas containing 5.6 %, 11.2 %, and 22.3 % D. alata flour were compared with a control (no D. alata flour). M. citrifolia L. extract (0.13 %) was added to each formula, along with standard cookie ingredients (wheat flour, egg, and sugar). Physicochemical properties of the cookies were evaluated using proximate composition, color, texture, water activity, total phenolic content (TPC), scanning electron microscopy (SEM), Fourier-transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), and X-ray fluorescence (XRF). Liquid chromatography-high resolution mass spectrometry (LC-HRMS) identified phytochemicals in D. alata flour, M. citrifolia L. extract, and the cookie formulations. Antioxidant activity was assessed via 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and β-carotene bleaching assays, while in vitro antidiabetic activity was evaluated through α-glucosidase and α-amylase inhibition. Increasing proportions of D. alata flour produced darker, harder cookies with higher water activity. Cookies with 22.3 % D. alata flour exhibited significantly higher TPC (229.09 mg gallic acid equivalent/g), DPPH scavenging activity (11.38 %), and antidiabetic activity (18.54 %) than the control. LC-HRMS revealed organic acids and fatty acids in D. alata flour and xanthone derivatives in M. citrifolia extract, which may contribute to these bioactivities. M. citrifolia-fortified D. alata cookies show strong potential as a functional food for diabetes prevention and management.

改变生活方式，特别是健康饮食和增加体育活动，对于控制糖尿病和其他慢性疾病至关重要。本研究旨在开发以紫山药（Dioscorea alata）粉为原料，添加桑叶提取物的健康饼干。以含有5.6%、11.2%和22.3%白藜芦醇粉的3种配方与不含白藜芦醇粉的对照进行比较。在每个配方中加入柠檬叶提取物（0.13%），以及标准饼干配料（小麦粉、鸡蛋和糖）。通过近似组成、颜色、质地、水活度、总酚含量（TPC）、扫描电子显微镜（SEM）、傅里叶变换红外（FTIR）光谱、x射线衍射（XRD）和x射线荧光（XRF）对饼干的理化性质进行了评价。液相色谱-高分辨质谱法（LC-HRMS）鉴定了甜饼配方中的植物化学成分。通过清除DPPH自由基和β-胡萝卜素漂白测定抗氧化活性，通过α-葡萄糖苷酶和α-淀粉酶抑制测定体外抗糖尿病活性。增加alata面粉的比例，可以生产出颜色更深、更硬、水活性更高的饼干。添加22.3% alata粉的饼干TPC （229.09 mg没食子酸当量/g）、DPPH清除活性（11.38%）和抗糖尿病活性（18.54%）显著高于对照组。LC-HRMS分析发现，芦笋粉中含有有机酸和脂肪酸，芦笋提取物中含有山酮衍生物，可能与上述生物活性有关。枸橼酸强化D. alata饼干作为糖尿病预防和管理的功能性食品显示出强大的潜力。

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