Fermentation-synergized physical modification: Enhancing physicochemical properties and bioactivities of soluble dietary fiber from peanut shells
文献类型： 外文期刊
作者： Wu, Qiong 1 ; Wu, Xinru 1 ; Wang, Zifei 1 ; Cai, Zhitong 1 ; Dai, Yonggang 2 ;
作者机构： 1.Changchun Univ, Changchun 130022, Jilin, Peoples R China
2.Jilin Acad Agr Sci, Changchun 130033, Jilin, Peoples R China
关键词： Peanut Shell; Soluble dietary Fiber; Physical modification; Biological activity
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 29 卷
页码：
收录情况： SCI
摘要： In this study, Lactiplantibacillus plantarum BNCC 339790 was employed to extract soluble dietary fiber (SDF) from peanut shells, followed by modification using ultrasonic, microwave, and ultra-high-pressure methods to investigate their effects on SDF properties. Ultra-high-pressure modification increased SDF's water-holding and oil-holding capacities by 1.74-fold and 2.07-fold, respectively. Characterization revealed decreased crystallinity and altered surface morphology with increased roughness and porosity after modification by the three methods. In addition, microwave-treated SDF exhibited better thermal stability. Ultrasonic treatment significantly enhanced SDF's inhibitory effects on pancreatic lipase (from 62.44 % to 83.33 %) and alpha-amylase (from 79.81 % to 94.94 %), demonstrated improved hypoglycemic and hypolipidemic potential. Furthermore, ultrasonically modified SDF exhibited significant anti-inflammatory activity by significantly suppressing TNF-alpha, IL-6, and IL-1 beta expression. This study provides a foundation for the further development of SDF and its promotion in functional foods and other potential applications.
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