Effects of Steaming on Sweet Potato Soluble Dietary Fiber: Content, Structure, and <i>Lactobacillus</i> Proliferation <i>In Vitro</i>
The influence of steaming treatment on the soluble dietary fiber (SDF) of sweet potato was investigated. The SDF content increased from 2.21 to 4.04 g/100 g (in dry basis) during 20 min of steaming. The microcosmic morphology of the fractured cell wall indicated the release of SDF components during...
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MDPI AG
2023-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/8/1620 |
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| author | Zhiguo Zhang Buyu Liu Xingquan Liu Weiwei Hu Chengcheng Zhang Yang Guo Weicheng Wu |
| author_facet | Zhiguo Zhang Buyu Liu Xingquan Liu Weiwei Hu Chengcheng Zhang Yang Guo Weicheng Wu |
| author_sort | Zhiguo Zhang |
| collection | DOAJ |
| description | The influence of steaming treatment on the soluble dietary fiber (SDF) of sweet potato was investigated. The SDF content increased from 2.21 to 4.04 g/100 g (in dry basis) during 20 min of steaming. The microcosmic morphology of the fractured cell wall indicated the release of SDF components during steaming. The SDF from fresh (SDF-F) and 20 min steamed (SDF-S) sweet potato was characterized. The neutral carbohydrates and uronic acid levels in SDF-S were significantly higher than SDF-F (59.31% versus 46.83%, and 25.36% versus 9.60%, respectively) (<i>p</i> < 0.05). The molecular weight of SDF-S was smaller than SDF-F (5.32 kDa versus 28.79 kDa). The probiotic property was evaluated by four <i>Lactobacillus</i> spp. fermentation in vitro with these SDF as carbon source, using inulin as the references. SDF-F showed the best proliferation effects on the four <i>Lactobacillus</i> spp. in terms of the OD<sub>600</sub> and pH in cultures, and the highest production of propanoic acid and butyric acid after 24 h fermentation. SDF-S presented higher <i>Lactobacillus</i> proliferation effects, but slight lower propanoic acid and butyric acid production than inulin. It was concluded that 20 min of steaming released SDF with inferior probiotic properties, which might derive from the degraded pectin, cell wall components, and resistant dextrin. |
| first_indexed | 2024-03-11T05:01:25Z |
| format | Article |
| id | doaj.art-bb33bc1f04d741a5aa69c0dada2a10a6 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T05:01:25Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-bb33bc1f04d741a5aa69c0dada2a10a62023-11-17T19:14:17ZengMDPI AGFoods2304-81582023-04-01128162010.3390/foods12081620Effects of Steaming on Sweet Potato Soluble Dietary Fiber: Content, Structure, and <i>Lactobacillus</i> Proliferation <i>In Vitro</i>Zhiguo Zhang0Buyu Liu1Xingquan Liu2Weiwei Hu3Chengcheng Zhang4Yang Guo5Weicheng Wu6Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, ChinaFood Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, ChinaCollege of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, ChinaFood Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, ChinaFood Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, ChinaFood Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, ChinaFood Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, ChinaThe influence of steaming treatment on the soluble dietary fiber (SDF) of sweet potato was investigated. The SDF content increased from 2.21 to 4.04 g/100 g (in dry basis) during 20 min of steaming. The microcosmic morphology of the fractured cell wall indicated the release of SDF components during steaming. The SDF from fresh (SDF-F) and 20 min steamed (SDF-S) sweet potato was characterized. The neutral carbohydrates and uronic acid levels in SDF-S were significantly higher than SDF-F (59.31% versus 46.83%, and 25.36% versus 9.60%, respectively) (<i>p</i> < 0.05). The molecular weight of SDF-S was smaller than SDF-F (5.32 kDa versus 28.79 kDa). The probiotic property was evaluated by four <i>Lactobacillus</i> spp. fermentation in vitro with these SDF as carbon source, using inulin as the references. SDF-F showed the best proliferation effects on the four <i>Lactobacillus</i> spp. in terms of the OD<sub>600</sub> and pH in cultures, and the highest production of propanoic acid and butyric acid after 24 h fermentation. SDF-S presented higher <i>Lactobacillus</i> proliferation effects, but slight lower propanoic acid and butyric acid production than inulin. It was concluded that 20 min of steaming released SDF with inferior probiotic properties, which might derive from the degraded pectin, cell wall components, and resistant dextrin.https://www.mdpi.com/2304-8158/12/8/1620steamed sweet potatosoluble dietary fibercomposition<i>Lactobacillus</i> fermentationshort chain fatty acid |
| spellingShingle | Zhiguo Zhang Buyu Liu Xingquan Liu Weiwei Hu Chengcheng Zhang Yang Guo Weicheng Wu Effects of Steaming on Sweet Potato Soluble Dietary Fiber: Content, Structure, and <i>Lactobacillus</i> Proliferation <i>In Vitro</i> Foods steamed sweet potato soluble dietary fiber composition <i>Lactobacillus</i> fermentation short chain fatty acid |
| title | Effects of Steaming on Sweet Potato Soluble Dietary Fiber: Content, Structure, and <i>Lactobacillus</i> Proliferation <i>In Vitro</i> |
| title_full | Effects of Steaming on Sweet Potato Soluble Dietary Fiber: Content, Structure, and <i>Lactobacillus</i> Proliferation <i>In Vitro</i> |
| title_fullStr | Effects of Steaming on Sweet Potato Soluble Dietary Fiber: Content, Structure, and <i>Lactobacillus</i> Proliferation <i>In Vitro</i> |
| title_full_unstemmed | Effects of Steaming on Sweet Potato Soluble Dietary Fiber: Content, Structure, and <i>Lactobacillus</i> Proliferation <i>In Vitro</i> |
| title_short | Effects of Steaming on Sweet Potato Soluble Dietary Fiber: Content, Structure, and <i>Lactobacillus</i> Proliferation <i>In Vitro</i> |
| title_sort | effects of steaming on sweet potato soluble dietary fiber content structure and i lactobacillus i proliferation i in vitro i |
| topic | steamed sweet potato soluble dietary fiber composition <i>Lactobacillus</i> fermentation short chain fatty acid |
| url | https://www.mdpi.com/2304-8158/12/8/1620 |
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