Improved physicochemical and functional properties of dietary fiber from matcha fermented by Trichoderma viride.

Autor: Huang N; College of Tea, Guizhou University, Jiaxiu South Road, Huaxi District, Guiyang, Guizhou 550025, China., Ruan L; College of Tea, Guizhou University, Jiaxiu South Road, Huaxi District, Guiyang, Guizhou 550025, China., Zhang J; College of Tea, Guizhou University, Jiaxiu South Road, Huaxi District, Guiyang, Guizhou 550025, China., Wang Y; College of Tea, Guizhou University, Jiaxiu South Road, Huaxi District, Guiyang, Guizhou 550025, China., Shen Q; Guizhou Tea Research Institute, Jiaxiu South Road, Huaxi District, Guiyang, Guizhou 550006, China., Deng Y; College of Tea, Guizhou University, Jiaxiu South Road, Huaxi District, Guiyang, Guizhou 550025, China. Electronic address: dengyanli2011@sina.com., Liu Y; CAS Key Laboratory for Agro-ecological Processes in Subtropical Region, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, and Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, Hunan 410125, China. Electronic address: y.liu@isa.ac.cn.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Dec 01; Vol. 460 (Pt 3), pp. 140784. Date of Electronic Publication: 2024 Aug 06.
DOI: 10.1016/j.foodchem.2024.140784
Abstrakt: The low-grade matcha is rich in insoluble dietary fiber. Trichoderma viride was used to increase the soluble dietary fiber to improve its functional properties. The soluble dietary fiber content increased from 6.74% to 15.24%. Pectin, hemicellulose, maltose, d-xylose, and glucose contents increased by 63.35% and 11.54%, 2.18, 0.11, and 7.04 mg/g, respectively. Trichoderma viride fermentation disrupted the dense structure of insoluble dietary fiber, resulting in a honeycomb structure and improving crystallinity by 22.75%. These structural changes led to an improved cation exchange capacity from 1.69 to 4.22 mmol/g, an increase in the inhibitory effect of α-amylase from 47.38% to 72.04%, and a 2.13-fold in the ferrous ion scavenging ability, and the IC 50 values of superoxide anion was reduced from 7.00 to 1.54 mg/mL, respectively. Therefore, Trichoderma viride fermentation is an excellent method for improving the quality of dietary fiber in matcha processing by-products.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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