Effect of Agrocybe chaxingu Fermentation on Physico-chemical Properties and Bioactivitiy of Wheat Bran Dietary Fiber

Abstract

Abstract: Wheat bran was fermented by Agrocybe chaxingu to prepare insoluble dietary fiber (IDF) and soluble dietary fiber (SDF). We comparatively investigated the in vitro effects of dietary fiber from fermented and non-fermented wheat bran on the growth of intestinal bacteria. After Agrocybe chaxingu fermentation, wheat bran IDF showed an increase in water holding capacity, oil binding capacity and swelling power by 8.85%, 23.70% and 15.21%, respectively. In addition, bile binding capacity was significantly improved. SDFs from fermentation supernatant and residue and non-fermented wheat bran had a proliferative effect on lactic acid bacteria, while SDF from fermentation supernatant inhibited E. coli but no significant effect on Staphylococcus aureus.

Key words: dietary fiber, physico-chemical prosperities, lactic bacteria, E.coli, S. aureus

CLC Number:

TS210.1

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