Some functional properties of lupin proteins modified by lactic fermentation and extrusion.

Whole-grain dietary fiber is rich in bound-form phenolics, and the biological activity of this special structural feature has attracted increasing attention. In this study, rice bran dietary fiber (RBDF) was subjected to in vitro gastrointestinal digestion and colonic fermentation to investigate the liberation of bound phenolics and their potential activities. Bound phenolics were released at a higher ratio during colonic fermentation (27.57%) than gastrointestinal digestion (2.68%). Nine phenolic compounds were detected from the fermentation supernatants. The released phenolics showed radical scavenging activity (DPPH and ABTS assays) and α-glucosidase inhibitory activity (IC50 = 19.11 μg GAE/mL). Compared with phenolics-removed RBDF (PR-RBDF), RBDF had a significantly stronger prebiotic effect on the microbes associated with diabetes (Lactobacillus spp., Akkermansia muciniphila, and Faecalibacterium prausnitzii). These findings indicate that bound phenolics may act as important functional components that could contribute to the health benefits of whole-grain dietary fiber.

Phytochemical Profile, Bioactivity, and Prebiotic Potential of Bound Phenolics Released from Rice Bran Dietary Fiber during in Vitro Gastrointestinal Digestion and Colonic Fermentation

The present invention relates to a reduced-fat, ready-to-eat food item comprising a cereal component, a water-soluble dietary fiber composition component, and a binding agent component, wherein a sufficient amount of each component is used to provide for said food item to be formed into a desired shape and maintain said shape.

Reduced-fat, ready-to-eat food item

Summary This investigation was concerned with the solid-state cultivation of the white-rot fungus Lentinula edodes on wheat bran and its impact on the nutritional value of the substrate. A considerable reduction (60%) in the concentration of the phytic acid of wheat bran was detected after 7 days of incubation, but no further reduction was observed during the following weeks. Protein digestibility increased gradually during the first 3 weeks of incubation reaching a maximum (82%) at day 20. Hydrolytic and oxidative exoenzymes, such as phytase, endocellulase and polyphenol oxidase, were released by the mycelium during the colonization of the substrate. Total and insoluble dietary fibre and crude protein content in bran increased with fungal growth while the in vitro dry matter enzyme digestibility decreased.

Improving the nutritional value of wheat bran by a white-rot fungus

Insoluble dietary fibers of grain or pulse hull origin which has both the properties of insoluble dietary fibers as the fibers of grain hull origin and those of soluble fibers together and hence has the effects of insoluble fibers of activating bowel movement and preventing large intestine cancers and that of soluble fibers of lowering blood cholesterol level. The insoluble dietary fibers has 30 wt% or greater hemicellulase-solubilization. The method partially hydrolyzing a raw fibrous substance of grain or pulse hull origin so that the recovery rate after the hydrolyzing treatment is 40 wt% to 80 wt%.

Insoluble dietary fibers, method of producing the dietary fiber and foods containing the dietary fiber

The objective of the present investigation was to determine the conditions under which the soluble fiber content of wheat fiber could be increased. This would increase the potential for clinical usage under circumstances requiring a more soluble type of fiber

Young Nam Oh

Papers

Improvement in soluble fiber content of wheat fiber through enzymic modification