Effects of boiling and steaming process on dietary fiber components and in vitro fermentation characteristics of 9 kinds of whole grains
Effects of boiling and steaming process on dietary fiber components and in vitro fermentation characteristics of 9 kinds of whole grains
复制标题
煮蒸工艺对9种五谷杂粮膳食纤维成分及体外发酵特性的影响
DOI：
10.1016/j.foodres.2022.112328
复制
发表时间：
2022-12-21
影响因子：
8.1
通讯作者：
Hu, Jielun
中科院分区：
文献类型：
--
作者：
Fang, Fang;He, Yuxin;Hu, Jielun
全谷物（WG）被认为是膳食纤维（DF）的代表性来源。热处理可以改变DF的性质，并可能影响肠道微生物群以及人类健康。本研究比较了9种不同来源的野生谷物（青稞、大麦、荞麦、小米、藜麦、高粱、薏苡仁、小米和燕麦）经蒸煮处理后的膳食纤维含量和体外发酵特性。结果表明，蒸煮和蒸煮处理均能提高这些谷物中膳食纤维的含量，但大麦和谷子除外。加工后的WG可调节有益微生物属，如双歧杆菌属、普雷沃氏菌属、巨单胞菌属和巨球菌属。燕麦、藜麦、青稞和荞麦经蒸煮处理后总短链脂肪酸（SCFAs）含量显著高于蒸煮处理（p < 0.05），而大麦、谷子和薏苡仁则相反。本研究可为WGs日粮的设计和有益于肠道健康的WGs产品的开发提供数据支持。
Whole grains (WGs) are considered as the representative sources of dietary fiber (DF). Thermal treatments can change the properties of DF, and potentially affecting the gut microbiota as well as human health. In this study, DF content and in vitro fermentation characteristics of 9 kinds of WGs (highland barley, barley, buckwheat, proso millet, quinoa, sorghum, coix seed, foxtail millet, and oats) after boiling and steaming treatments were compared. It was found that boiling and steaming treatments could both increase DF content in these grains, except for barley and foxtail millet. Processed WGs could regulate beneficial microbial genus, such as Bifidobacterium, Prevotella, Megamona and Megasphaera. Oats, quinoa, highland barley, and buckwheat after boiling treatment can produce more total short-chain fatty acids (SCFAs) than steaming treatment (p < 0.05), while barley, foxtail millet and coix seed showed opposite results. This study can provide data support for the design of WGs diets and the development of WGs products which are beneficial for gut health.