The emergence of chronic diseases has increased interest in foods with high nutritional value and health benefits. In particular, high-fiber food is becoming more popular. However, current milling processes extract the grain cortex, which contains most of the dietary fiber. This results in commercial available flour that contains mainly of starch and protein, but is lacking in dietary fiber. The direct addition of purified dietary fiber from wheat bran to processed flour results in enriched flour with improved nutritional properties without the issues of high enzymatic activity, high lipid content, and short shelf life associated with whole wheat flour. This review discusses the supplementation of supplementing flour products with wheat bran dietary fiber (WBDF) and how WBDF affects the quality of flour products by influencing dough components, especially protein. Challenges of WBDF supplementation in flour products are discussed and solutions are proposed. WBDF-enriched flour has a longer shelf life than whole wheat flour. WBDF can weaken the gluten network structure and change the secondary structure of glutenin to change the gluten network strength and protein properties of the dough. This is due to changes in the physical structure and chemical bonds of WBDF and gluten. Understanding effects of WBDF on gluten protein should guide the development and production of improved flour products. Overall, using modified WBDF can expand the application range and improve the market appeal of WBDF-rich flour products. 

Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges

Background Polysaccharides, a major class of biomacromolecules, are known as ideal raw food supplements for health food due to their few side effects. Meanwhile, they are often used to change physicochemical and textural properties of food products in food industries. Carboxymethylation processing is increasingly used in the modifications of polysaccharide functionalities. Carboxymethylation introduces carboxymethyl functional groups into polysaccharides, which causes changes in the physicochemical properties and structure of polysaccharides, thus improving and even adding new bioactivities of polysaccharides for food applications. Scope and approach The review summarizes the recent progress about carboxymethylated polysaccharides, including i) synthetic methods, ii) structural characterization, iii) related bioactivities and structure-activity relationships, iv) mechanisms of action bioactivities, and v) food applications and safety evaluation. Key findings and conclusions Structure of polysaccharides was changed after carboxymethylation, leading to the changes of their physicochemical and biological properties. Their bioactivities rely not only on the source of the polysaccharide but also on chemical structural features, such as degree of substitution, which was influenced by reagent concentration, reaction, solvent temperature of carboxymethylation. The carboxymethylated polysaccharides have been used in various fields of food application, such as food auxiliary agents, food packaging, carrier of food bioactive ingredients, sensors for analysis of food, functional food. Overall, Carboxymethylation has great potential to be used in food industries for improved functionalities of polysaccharides.

Structure, function and food applications of carboxymethylated polysaccharides: A comprehensive review

This work aimed to investigate the effects of a sulfated derivative of Cyclocarya paliurus polysaccharide (SCP3) on cyclophosphamide (CTX)-induced intestinal barrier damage and intestinal microbiota in mice. The results showed that SCP3 increased the intestine antioxidant defense, repaired the intestinal barrier via restoring villi length and crypt depth, and up-regulated the expression of tight junction proteins. Bacterial 16S rRNA sequencing results confirmed that SCP3 dramatically altered the structure of the gut microbiota, increased the diversity of gut microbiota, and regulated the relative abundances of specific bacteria, including increasing the abundances of Bacteroidetes, Firmicutes, Tenericutes, Oscillospira, and Akkermansia, and decreasing the abundances of Proteobacteria and Verrucomicrobia. In conclusion, SCP3 can improve intestinal function in CTX-treated mice via enhancing the intestinal oxidative stress capacity, repairing the intestinal mucosal barrier, and regulating intestinal microorganisms, and this study provides a scientific theoretical basis for the application of SCP3 in the food and pharmaceutical fields.

Sulfation modification enhances the intestinal regulation of Cyclocarya paliurus polysaccharides in cyclophosphamide-treated mice via restoring intestinal mucosal barrier function and modulating gut microbiota

Que Zui tea ameliorates hepatic lipid accumulation and oxidative stress in high fat diet induced nonalcoholic fatty liver disease.

This study aimed to explore the protection mechanism of a debranched corn starch/konjac glucomannan (DCSK) composite against type 2 diabetes (T2D) related to dyslipidemia and gut microbiota in mice fed on a high-fat diet (HFD). The results showed that the consumption of DCSK led to a significant improvement in the biochemical parameters and physiological indices associated with T2D in the HFD group, including the decrease in blood glucose, triglyceride, total cholesterol, and high-density lipoprotein cholesterol levels, as well as the suppression of the oxidative stress of the liver and kidneys. Furthermore, the health of the intestinal microbiota in the HFD-fed mice was altered dramatically after DCSK consumption. Metabolomics revealed 13 differential metabolites strongly linked to DCSK intervention, and DCSK supplementation regulated amino acid metabolism, nucleotide metabolism, and lipid metabolism. These findings demonstrated that DCSK has an outstanding ability to improve hyperglycemia, hyperlipidemia, and gut microbiota associated with T2D.

The protective mechanism of a debranched corn starch/konjac glucomannan composite against dyslipidemia and gut microbiota in high-fat-diet induced type 2 diabetes.

Gut modulation based anti-diabetic effects of carboxymethylated wheat bran dietary fiber in high-fat diet/streptozotocin-induced diabetic mice and their potential mechanisms.

Xiu-Xiu Zhang

Papers

Gut modulation based anti-diabetic effects of carboxymethylated wheat bran dietary fiber in high-fat diet/streptozotocin-induced diabetic mice and their potential mechanisms.