不同热处理下燕麦膳食纤维的结构变化及其对胃肠道健康的影响
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摘要
全谷物膳食纤维(Dietary Fiber,DF)结构变化是影响胃肠道健康的重要因素,燕麦是一种含有丰富DF的健康全谷。一系列研究表明热加工可以影响DF的结构性质,但不同热加工方式下全谷燕麦膳食纤维的结构变化及其对胃肠道健康的影响鲜见系统研究。综述不同热加工方式下全谷燕麦膳食纤维的结构变化及其胃肠道健康效应的影响。
The whole grain dietary fiber structures are an important factor affecting the gastrointestinal health,oats is a healthy whole grain rich in dietary fiber.Studies have shown that thermal processing can affect the characteristics and structures of the DF,however,the structural changes of the whole-grain oats DF with different thermal processing methods and its impact on the gastrointestinal health have been rarely studied.This paper reviews the mechanism of thermal processing causing oats DF structural changes,express the relationship of DF structure and gastrointestinal healthy.
The whole grain dietary fiber structures are an important factor affecting the gastrointestinal health,oats is a healthy whole grain rich in dietary fiber.Studies have shown that thermal processing can affect the characteristics and structures of the DF,however,the structural changes of the whole-grain oats DF with different thermal processing methods and its impact on the gastrointestinal health have been rarely studied.This paper reviews the mechanism of thermal processing causing oats DF structural changes,express the relationship of DF structure and gastrointestinal healthy.
引文
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[30]Lin B,Gong J,Wang Q,et al.In-vitro assessment of the effects of dietary fibers on microbial fermentation and communities from large intestinal digesta of pigs[J].Food Hydrocolloids,2011,25:180-188
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[33]Bindelle J,Pieper R,Leterme P,et al.Changes in intestinal microbial ecophysiology as related to the carbohydrate composition of barleys and oats cultivars in an in vitro model of the pig gastrointestinal tract[J].Livestock Science,2010,133:151-153
[34]Russell W R,Hoyles L,Flint H J,et al.Colonic bacterial metabolites and human health[J].Current Opinion in Microbiology,2013,16:246-254
[35]Ikuo K,Daisuke I,Kanako T.The SCFA receptor GPR43 and energy metabolism[J].Fronitiers in endocrinology,2014,85:1-3
[36]Wan X,Luo M,Li X,et al.Inhibitory effects of taurine and oat fiber on intestinal endotoxin release in rats[J].Chemico-Biological Interactions,2010,184:502-504
[2]Brownlee I.The impact of dietary fibre intake on the physiology and health of the stomach and upper gastrointestinal tract[J].Bioactive Carbohydrates and Dirtaey Fibre,2014,4:155-169
[3]Rosa-Sibakov N,Poutanen K,Micard V.How does wheat grain,bran and aleurone structure impact their nutritional and technological properties[J].Trends in Food Science&Technology,2015,41:118-134
[4]Okarter N,Liu R H.Health benefits of whole grain phytochemicals[J].Critical Reviews in Food Science and Nutrition,2010,50:193-208
[5]Hu X Z,Sheng X L,Li X P,et al.Effect of dietary oatβ-glucan on high-fat diet induced obesity in HFA mice[J].Bioactive Carbohydrates and Dietary Fibre,2015,5:79-85
[6]Shen R L,Dang X Y,Dong J L,et al.Effects of oatβ-glucan and barleyβ-glucan on fecal characteristics,intestinal microflora,and intestinal bacterial metabolites in rats[J].Journal of agricultural and food chemistry,2012,60:11301-11308
[7]Mendis M,Simsek S.Arabinoxylans and human health[J].Food Hydrocolloids,2014,42:239-243
[8]Harasyma J,Suchecka D,Gromadzka-Ostrowska J.Effect of size reduction by freeze-milling on processing properties of beta-glucan oat bran[J].Journal of Cereal Science,2015,61:119-125
[9]Jonnalagadda S S,Harnack L,Liu R H,et al.Putting the Whole Grain Puzzle Together:Health Benefits Associated with Whole Grains-Summary of American Society for Nutrition 2010 Satellite Symposium[J].Journal of Nutrition,2011,141:1011-1022
[10]Vitaglione P,Napolitano A,Fogliano V.Cereal dietary fibre:a natural functional ingredient to deliver phenolic compounds into the gut[J].Trends in Food Science&Technology,2008,19:451-463
[11]Yan X,Ye R,Chen Y.Blasting extrusion processing:The increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran[J].Food Chemistry,2015,180:106-115
[12]Honcu I,Slukova M,Vaculova K,et al.The effects of extrusion on the content and properties of dietary fibre components in various barley cultivars[J].Journal of Cereal Science,2016,68:132-139
[13]Pérez-Jiménez J,Díaz-Rubio M E,Mesías M,et al.Evidence for the formation of maillardized insoluble dietary fiber in bread:A specific kind of dietary fiber in thermally processed food[J].Food Research International,2014,55:391-396
[14]Dziedzic K,Górecka D,Kucharska M,et al.Influence of technological process during buckwheat groats production on dietary fibre content and sorption of bile acids[J].Food Research International,2012,47:279-283
[15]Tosh S M,Yada S.Dietary fibres in pulse seeds and fractions:Characterization,functional attributes,and applications[J].Food Research International,2010,43:450-460
[16]Moreira A S P,Simes J,Pereira A T,et al.Transglycosylation reactions between galactomannans and arabinogalactans during dry thermal treatment[J].Carbohydrate Polymers,2014,112:48-55
[17]张燕.熟化工艺对燕麦传统食品营养及加工品质的影响[D].杨凌:西北农林科技大学,2013:15-16
[18]任嘉嘉.燕麦制粉及挤压膨化技术研究[D].北京:中国农业科学院农产品加工研究所,2008:18
[19]Head D S,Cenkowski S,Arntfield S,et al.Superheated steam processing of oat groats[J].LWT-Food Science and Technology,2010,43:690-694
[20]Gamel T H,Abdel-Aal E M,Tosh S M.Effect of yeast-fermented and sour-dough making processes on physicochemical characteristics ofβ-glucan in whole wheat/oat bread[J].LWT-Food Science and Technology,2015,60:78-85
[21]KivelR,Sontag-Strohm T,Loponen J,et al.Oxidative and radical mediated cleavage ofβ-glucan in thermal treatments[J].Carbohydrate Polymers,2011,85:645-652
[22]申瑞玲.燕麦β-葡聚糖的提取、结构及功能特性研究[D].无锡:江南大学,2005:47-48
[23]王英.不同燕麦产品对小鼠胃肠道代谢的影响[D].郑州:郑州轻工业学院,2011:24-25
[24]Clark M J,Slavin J L.The effect of fiber on satiety and food intake:A systematic review[J].Journal of the American College of Nutrition,2013,32:200-211
[25]Chaudhri O B,Salem V,Murphy K G,et al.Gastrointestinal satiety signals[J].Annual Review of Physiology,2008,70:239-255
[26]MikuováL,turdík E,HolubkováA.Whole grain cereal food in prevention of obesity[J].Acta Chimica Slovaca,2011,4:95-114
[27]Dermeulen V J,Jansman A J M.Effect of pea and faba bean fractions on net fluid absorption in ETEC-infected small intestinal segments of weaned piglets[J].Livestock Science,2010,133:207-209
[28]Angelov A,Gotcheva V,Hristozova T,et al.Application of pure and mixed probiotic lactic acid bacteria and yeast cultures for oat fermentation[J].Journal of the Science of Food and Agriculture,2005,85:2134-2141
[29]党雪雅.谷物β-葡聚糖体内外益生作用的研究[D].郑州:郑州轻工业学院,2012:43-50
[30]Lin B,Gong J,Wang Q,et al.In-vitro assessment of the effects of dietary fibers on microbial fermentation and communities from large intestinal digesta of pigs[J].Food Hydrocolloids,2011,25:180-188
[31]Mantzouridou F,Karousioti A,Kiosseoglou V.Formulation optimization of a potentially prebiotic low-in-oil oat-based salad dressing to improve Lactobacillus paracasei subsparacasei survival and physicochemical characteristics[J].LWT-Food Science and Technology,2013,53:560-568
[32]罗晓燕,蔡力创,阮征,等.4种粮食体外发酵特性研究[J].食品研究与开发,2013,34(16):4-8
[33]Bindelle J,Pieper R,Leterme P,et al.Changes in intestinal microbial ecophysiology as related to the carbohydrate composition of barleys and oats cultivars in an in vitro model of the pig gastrointestinal tract[J].Livestock Science,2010,133:151-153
[34]Russell W R,Hoyles L,Flint H J,et al.Colonic bacterial metabolites and human health[J].Current Opinion in Microbiology,2013,16:246-254
[35]Ikuo K,Daisuke I,Kanako T.The SCFA receptor GPR43 and energy metabolism[J].Fronitiers in endocrinology,2014,85:1-3
[36]Wan X,Luo M,Li X,et al.Inhibitory effects of taurine and oat fiber on intestinal endotoxin release in rats[J].Chemico-Biological Interactions,2010,184:502-504