Abstract：
Adlay bran is known for its nutrient-rich profile and multifunctional properties, and steam explosion (SE) is an emerging physical modification technique. However, the specific effects of SE on the activity composition and antioxidant capacity of adlay bran soluble dietary fiber (SDF) during in vitro digestion, as well as its influence on gut microbiota during in vitro fermentation, remain inadequately understood. This paper reports the in vitro digestion and fermentation characteristics of soluble dietary fiber from adlay bran modified by SE (SE-SDF). Compared with the untreated samples (0-SDF), most of the phenolic compounds and antioxidant capacity were significantly increased in the SE-SDF digests. Additionally, SE was beneficial for adlay bran SDF to increase the content of acetic acid, propionic acid and total short-chain fatty acids (SCFAs) in fermentation broth during in vitro fermentation. SE-SDF could promote the growth of beneficial bacteria while inhibiting the proliferation of pathogenic microbes. Our research indicates that SE-SDF shows strong antioxidant properties after in vitro digestion and plays a pivotal role in regulating gut microbiota during in vitro fermentation, ultimately enhancing human intestinal health.
摘要：
Adlay麸皮以其营养丰富的特征和多功能特性而闻名，蒸汽爆炸（SE）是一种新兴的物理改性技术。然而,在体外消化过程中，SE对添加麸皮可溶性膳食纤维（SDF）的活性组成和抗氧化能力的具体影响，以及它在体外发酵过程中对肠道菌群的影响，仍然没有得到充分的理解。本文报道了SE（SE-SDF）改性的Adlay麸皮可溶性膳食纤维的体外消化和发酵特性。与未处理样品（0-SDF）相比，SE-SDF消化物中大部分酚类化合物和抗氧化能力均显著提高。此外,SE有利于添加麸皮SDF增加乙酸含量，体外发酵过程中发酵液中的丙酸和总短链脂肪酸（SCFA）。SE-SDF可以促进有益菌的生长，同时抑制病原微生物的增殖。我们的研究表明，SE-SDF在体外消化后显示出强的抗氧化特性，在体外发酵过程中对肠道菌群的调节中起着关键作用。最终增强人体肠道健康。
