Influence of solid-state fermentation with lactic acid bacteria on the structure, physicochemical and adsorption properties of dietary fiber in rice bran

作者：Dan Wang, Xiaotong Zhai, Na‐Na Wu, Jun Li, Ming Zhao, Na Zhang, Bin Tan · 发表于：Food Bioscience · 年份：2025 · DOI：10.1016/j.fbio.2025.107869 · 被引用次数：3 · 研究领域：Food composition and properties、Phytase and its Applications、Biopolymer Synthesis and Applications

ABSTRACT The impact of solid-state fermentation by Lactiplantibacillus plantarum CICC 21793 and Lacticaseibacillus rhamnosus CICC 21773 on the structural and functional properties of rice bran dietary fiber (DF) was investigated. Optimal extraction conditions for soluble dietary fiber (SDF) were determined through single-factor and orthogonal tests, achieving a maximum yield of 12.05% for fermented SDF (SSDF). After fermentation, SSDF exhibited a rough, porous surface, whereas fermented insoluble dietary fiber (SIDF) displayed increased folds and concave contours. Although the spectral characteristics of DF remained largely unchanged, the monosaccharide composition was altered. The particle size of DF decreased, the crystal structure exhibited increased disorder, and thermal stability decreased as a result of fermentation. Furthermore, the physical and chemical properties of SIDF were improved as follows: water swelling capacity (2.48 mL/g), oil holding capacity (7.44 g/g), and water holding capacity (7.47 g/g). The adsorption properties of SSDF were improved as follows: cation exchange capacity (1237.74 mmol/g), cholesterol adsorption capacity was determined to be 3.61 mg/g under gastric conditions and 4.68 mg/g under intestinal conditions, nitrite ion adsorption capacity (3.38 mg/g). Both fermented SDF and IDF displayed enhanced antioxidant activity, adsorption properties, and effective hypolipidemic and hypoglycemic effects. Solid-state fermentation with Lactiplantibacillu...