Ganoderma lucidum driven fermentation of Rosa roxburghii pomace: Effects on noodle physicochemical properties, digestion, and gut microbiota
Rosa roxburghii pomace (RRP) is a high dietary fiber byproduct that is underutilized. This study investigated the effects of Ganoderma lucidum fermented Rosa roxburghii pomace (FRRP) on noodle cooking characteristics, texture, structure, in vitro digestion, and fermentation. The results showed that...
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009027 |
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| author | Mingzhu Liu Kai Yan Shan Yu Fuyao Tan Wenkang Hu Ziru Dai Huaimao Tie Xuefeng Zeng |
| author_facet | Mingzhu Liu Kai Yan Shan Yu Fuyao Tan Wenkang Hu Ziru Dai Huaimao Tie Xuefeng Zeng |
| author_sort | Mingzhu Liu |
| collection | DOAJ |
| description | Rosa roxburghii pomace (RRP) is a high dietary fiber byproduct that is underutilized. This study investigated the effects of Ganoderma lucidum fermented Rosa roxburghii pomace (FRRP) on noodle cooking characteristics, texture, structure, in vitro digestion, and fermentation. The results showed that soluble dietary fiber, active components (polysaccharides, triterpenoids and dietary flavonoids), and the total cellulase (Filter paper enzymes, Carboxymethyl cellulase), β-glucosidase and laccase activity were significantly increased in FRRP (p < 0.05). FRRP improved the cooking and sensory properties of noodles and inhibited starch hydrolysis during in vitro digestion. The resistant starch content in noodles with 15 % FRRP increased by 12.63 %, and the predicted glycemic index decreased by 9.34 %. Moreover, the intestinal microbiota structure was significantly improved, promoting the growth of beneficial bacteria such as Bifidobacterium and Lactobacillus. This study contributed to the high-value and environmentally friendly utilization of RRP and provided new insights into the development of efficient noodles. |
| format | Article |
| id | doaj-art-05dbdb8052ac4a7c99b72dd1641a667c |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-05dbdb8052ac4a7c99b72dd1641a667c2025-08-20T02:49:49ZengElsevierFood Chemistry: X2590-15752024-12-012410201410.1016/j.fochx.2024.102014Ganoderma lucidum driven fermentation of Rosa roxburghii pomace: Effects on noodle physicochemical properties, digestion, and gut microbiotaMingzhu Liu0Kai Yan1Shan Yu2Fuyao Tan3Wenkang Hu4Ziru Dai5Huaimao Tie6Xuefeng Zeng7School of Liquor and Food Engineering, College of Life Science, Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guizhou University, Guiyang 550000, ChinaLiupanshui Normal University, Liupanshui 553004, ChinaSchool of Liquor and Food Engineering, College of Life Science, Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guizhou University, Guiyang 550000, ChinaSchool of Liquor and Food Engineering, College of Life Science, Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guizhou University, Guiyang 550000, ChinaSchool of Liquor and Food Engineering, College of Life Science, Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guizhou University, Guiyang 550000, ChinaCollege of Food Engineering, Beibu Gulf University, Guangxi 535011, ChinaSchool of Liquor and Food Engineering, College of Life Science, Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guizhou University, Guiyang 550000, ChinaSchool of Liquor and Food Engineering, College of Life Science, Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guizhou University, Guiyang 550000, China; Corresponding author at: School of Liquor and Food Engineering, Guizhou University, Guiyang, China.Rosa roxburghii pomace (RRP) is a high dietary fiber byproduct that is underutilized. This study investigated the effects of Ganoderma lucidum fermented Rosa roxburghii pomace (FRRP) on noodle cooking characteristics, texture, structure, in vitro digestion, and fermentation. The results showed that soluble dietary fiber, active components (polysaccharides, triterpenoids and dietary flavonoids), and the total cellulase (Filter paper enzymes, Carboxymethyl cellulase), β-glucosidase and laccase activity were significantly increased in FRRP (p < 0.05). FRRP improved the cooking and sensory properties of noodles and inhibited starch hydrolysis during in vitro digestion. The resistant starch content in noodles with 15 % FRRP increased by 12.63 %, and the predicted glycemic index decreased by 9.34 %. Moreover, the intestinal microbiota structure was significantly improved, promoting the growth of beneficial bacteria such as Bifidobacterium and Lactobacillus. This study contributed to the high-value and environmentally friendly utilization of RRP and provided new insights into the development of efficient noodles.http://www.sciencedirect.com/science/article/pii/S2590157524009027Rosa roxburghii pomaceDietary fiberFermentedIn vitro digestionGut microbiota |
| spellingShingle | Mingzhu Liu Kai Yan Shan Yu Fuyao Tan Wenkang Hu Ziru Dai Huaimao Tie Xuefeng Zeng Ganoderma lucidum driven fermentation of Rosa roxburghii pomace: Effects on noodle physicochemical properties, digestion, and gut microbiota Food Chemistry: X Rosa roxburghii pomace Dietary fiber Fermented In vitro digestion Gut microbiota |
| title | Ganoderma lucidum driven fermentation of Rosa roxburghii pomace: Effects on noodle physicochemical properties, digestion, and gut microbiota |
| title_full | Ganoderma lucidum driven fermentation of Rosa roxburghii pomace: Effects on noodle physicochemical properties, digestion, and gut microbiota |
| title_fullStr | Ganoderma lucidum driven fermentation of Rosa roxburghii pomace: Effects on noodle physicochemical properties, digestion, and gut microbiota |
| title_full_unstemmed | Ganoderma lucidum driven fermentation of Rosa roxburghii pomace: Effects on noodle physicochemical properties, digestion, and gut microbiota |
| title_short | Ganoderma lucidum driven fermentation of Rosa roxburghii pomace: Effects on noodle physicochemical properties, digestion, and gut microbiota |
| title_sort | ganoderma lucidum driven fermentation of rosa roxburghii pomace effects on noodle physicochemical properties digestion and gut microbiota |
| topic | Rosa roxburghii pomace Dietary fiber Fermented In vitro digestion Gut microbiota |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009027 |
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