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. 2023 Jul 25:19:100810.
doi: 10.1016/j.fochx.2023.100810. eCollection 2023 Oct 30.

Modified dietary fiber from soybean dregs by fermentation alleviated constipation in mice

Li Wu  1 , Chunhong Tang  1 , Linli Chen  1 , Jiuyi Zhao  1
Affiliations

Modified dietary fiber from soybean dregs by fermentation alleviated constipation in mice

Li Wu et al. Food Chem X. .

Abstract

Soybean dregs are the main by-product obtained from the processing of soy products and are good sources of dietary fiber (DF). This study showed that the soluble DF content increased from 4.97% to 18.82%, while the insoluble DF content decreased from 59.37% to 44.89% after soybean dreg fermentation using Trichoderma spp., without any significant change in the total DF content (p > 0.05). Physicochemical property and electron microscopy analysis revealed that the rehydration ratio, dissolution rate, expansion force, and oil holding capacity of DF significantly increased (p < 0.05) with finer microstructure. Additionally, we found that fermented DF could further promote intestinal peristalsis in mice. Furthermore, fermented DF was more effective in balancing and adjusting intestinal flora in mice and promoting the production of short-chain fatty acids. Therefore, this study provides evidence indicating a correlation between the physicochemical properties and functional benefits of DF derived from soybean dregs.

Keywords: Dietary fiber; Intestinal flora; Physicochemical properties; Soybean.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Scanning electron micrograph of dietary fiber from soybean dregs (a) Non-fermented, (b) Fermented.
Fig. 2
Fig. 2
Diversity of intestinal flora. (a) Index of Simpson, (b) Hierarchical clustering tree, (c) PCoA analysis. Note: Different small letters indicated significant differences between groups (p < 0.05).
Fig. 3
Fig. 3
Bat chart of relative abundance of microbiota in each group. (a) Phylum level and (b) genus level.
See this image and copyright information in PMC

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