Biofermentation of Wheat Bran by <i>Monascus anka</i> and Production of High Value-Added Dietary Fiber
In this study, wheat bran was used to prepare dietary fiber by <i>Monascus anka</i> in liquid fermentation. The structural and functional characteristics of wheat bran dietary fiber were analyzed. Scanning electron microscopy and X-ray diffraction analysis indicated that the insoluble di...
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MDPI AG
2025-03-01
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| Series: | Fermentation |
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| author | Xuefeng Wu Siqi He Hongyi Xu Hui Zhang Jing Cai Min Zhang Dongdong Mu Zhenhong Li Xingjiang Li Lanhua Liu |
| author_facet | Xuefeng Wu Siqi He Hongyi Xu Hui Zhang Jing Cai Min Zhang Dongdong Mu Zhenhong Li Xingjiang Li Lanhua Liu |
| author_sort | Xuefeng Wu |
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| description | In this study, wheat bran was used to prepare dietary fiber by <i>Monascus anka</i> in liquid fermentation. The structural and functional characteristics of wheat bran dietary fiber were analyzed. Scanning electron microscopy and X-ray diffraction analysis indicated that the insoluble dietary fiber matrix was disrupted during the liquid fermentation. Infrared spectroscopy and differential scanning calorimetry analysis demonstrated that intramolecular hydrogen bonds were broken and the oligosaccharides increased. The soluble dietary fiber content increased from 10.7 g/100 g to 16.5 g/100 g, which contributed to improvements in the water-holding capacity, oil-holding capacity, and swelling capacity of wheat bran dietary fiber. UV–Vis spectroscopy analysis demonstrated that the <i>M. anka</i> wheat bran fermentation broth (MWFB) mainly contained yellow pigments (236.6 μ mL<sup>−1</sup>). HPLC-MS spectrometry further showed MWFB contained three known <i>Monascus</i> pigments: monasine (observed. <i>m</i>/<i>z</i> 359.1853 [M+H]+), ankaflavin (observed. <i>m</i>/<i>z</i> 387.2151 [M+H]+), and monascorubrin (observed. <i>m</i>/<i>z</i> 382.2007 [M+H]+). In conclusion, <i>M. anka</i> can make the most use of wheat bran and improve the structure and function of dietary fiber, thereby expanding its application potential in functional food additives, gut microbiota modulation, and low-calorie baked goods. |
| format | Article |
| id | doaj-art-2d6f6d5fd0304397a2f52066170f00f8 |
| institution | Kabale University |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-2d6f6d5fd0304397a2f52066170f00f82025-08-20T03:43:33ZengMDPI AGFermentation2311-56372025-03-0111315710.3390/fermentation11030157Biofermentation of Wheat Bran by <i>Monascus anka</i> and Production of High Value-Added Dietary FiberXuefeng Wu0Siqi He1Hongyi Xu2Hui Zhang3Jing Cai4Min Zhang5Dongdong Mu6Zhenhong Li7Xingjiang Li8Lanhua Liu9School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaChina Rural Technology Development Center, Beijing 100045, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaIn this study, wheat bran was used to prepare dietary fiber by <i>Monascus anka</i> in liquid fermentation. The structural and functional characteristics of wheat bran dietary fiber were analyzed. Scanning electron microscopy and X-ray diffraction analysis indicated that the insoluble dietary fiber matrix was disrupted during the liquid fermentation. Infrared spectroscopy and differential scanning calorimetry analysis demonstrated that intramolecular hydrogen bonds were broken and the oligosaccharides increased. The soluble dietary fiber content increased from 10.7 g/100 g to 16.5 g/100 g, which contributed to improvements in the water-holding capacity, oil-holding capacity, and swelling capacity of wheat bran dietary fiber. UV–Vis spectroscopy analysis demonstrated that the <i>M. anka</i> wheat bran fermentation broth (MWFB) mainly contained yellow pigments (236.6 μ mL<sup>−1</sup>). HPLC-MS spectrometry further showed MWFB contained three known <i>Monascus</i> pigments: monasine (observed. <i>m</i>/<i>z</i> 359.1853 [M+H]+), ankaflavin (observed. <i>m</i>/<i>z</i> 387.2151 [M+H]+), and monascorubrin (observed. <i>m</i>/<i>z</i> 382.2007 [M+H]+). In conclusion, <i>M. anka</i> can make the most use of wheat bran and improve the structure and function of dietary fiber, thereby expanding its application potential in functional food additives, gut microbiota modulation, and low-calorie baked goods.https://www.mdpi.com/2311-5637/11/3/157<i>Monascus anka</i>structural characterizationwheat brandietary fiberliquid fermentation |
| spellingShingle | Xuefeng Wu Siqi He Hongyi Xu Hui Zhang Jing Cai Min Zhang Dongdong Mu Zhenhong Li Xingjiang Li Lanhua Liu Biofermentation of Wheat Bran by <i>Monascus anka</i> and Production of High Value-Added Dietary Fiber Fermentation <i>Monascus anka</i> structural characterization wheat bran dietary fiber liquid fermentation |
| title | Biofermentation of Wheat Bran by <i>Monascus anka</i> and Production of High Value-Added Dietary Fiber |
| title_full | Biofermentation of Wheat Bran by <i>Monascus anka</i> and Production of High Value-Added Dietary Fiber |
| title_fullStr | Biofermentation of Wheat Bran by <i>Monascus anka</i> and Production of High Value-Added Dietary Fiber |
| title_full_unstemmed | Biofermentation of Wheat Bran by <i>Monascus anka</i> and Production of High Value-Added Dietary Fiber |
| title_short | Biofermentation of Wheat Bran by <i>Monascus anka</i> and Production of High Value-Added Dietary Fiber |
| title_sort | biofermentation of wheat bran by i monascus anka i and production of high value added dietary fiber |
| topic | <i>Monascus anka</i> structural characterization wheat bran dietary fiber liquid fermentation |
| url | https://www.mdpi.com/2311-5637/11/3/157 |
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