Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2024 Sep 12;13(18):2895.
doi: 10.3390/foods13182895.

Effect of Solid-State Fermentation of Hericium erinaceus on the Structure and Physicochemical Properties of Soluble Dietary Fiber from Corn Husk

He Ban  1   2 , Qiannan Liu  1   2 , Lin Xiu  1   2 , Dan Cai  1   2 , Jingsheng Liu  1   2
Affiliations

Effect of Solid-State Fermentation of Hericium erinaceus on the Structure and Physicochemical Properties of Soluble Dietary Fiber from Corn Husk

He Ban et al. Foods. .

Abstract

Corn husk, a by-product of corn starch production and processing, contains high-quality dietary fiber (DF). Our study compares and analyzes the impact of Hericium erinaceus solid-state fermentation (SSF) on the structure and physicochemical characteristics of soluble dietary fiber (SDF) of corn husks. The study also investigates the kinetics of SSF of H. erinaceus in this process. The scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FT-IR) results revealed significant structural changes in corn husk SDF before and after fermentation, with a significant elevation in the functional group numbers. The data indicate that the fermented corn husk SDF's water-holding, swelling, and oil-holding capacities increased to 1.57, 1.95, and 1.80 times those of the pre-fermentation SDF, respectively. Additionally, the results suggest that changes in extracellular enzyme activity and nutrient composition during SSF of H. erinaceus are closely associated with the mycelium growth stage, with a mutual promotion or inhibition relationship between the two. Our study offers a foundation for corn husk SDF fermentation and is relevant to the bioconversion of maize processing by-products.

Keywords: Hericium erinaceus; corn husk; dietary fiber modification; fermentation kinetics; solid-state fermentation; structure and function.

PubMed Disclaimer

Conflict of interest statement

The authors declare no connections or financial conflicts of interest.

Figures

Figure 1
Figure 1
Scanning electron microscope (SEM) images depict soluble dietary fiber (SDF) before fermentation and after fermentation. (A1) SDF pre-fermentation at ×5000 magnification; (A2) SDF pre-fermentation at ×20,000 magnification; (B1) SDF post-fermentation at ×5000 magnification; (B2) SDF post-fermentation at ×20,000 magnification.
Figure 2
Figure 2
Fourier transform infrared (FT-IR) spectroscopy of SDF before and after fermentation.
Figure 3
Figure 3
Comparison of physicochemical properties of corn husk SDF pre- and post-fermentation. Diverse lowercase letters reflect statistically significant differences between treatment groups (p < 0.05). (A) Water-holding capacity (WHC) of SDF before and after fermentation; (B) expansion capacity (WSC) of SDF before and after fermentation; (C) oil-holding capacity (OHC) of SDF before and after fermentation.
Figure 4
Figure 4
Alterations in nutrient composition of corn husk SDF pre- and post-fermentation. Dissimilar lowercase letters signify statistically significant alterations between treatment groups (p < 0.05). (A) Changes in total starch content; (B) changes in reducing sugar content; (C) changes in insoluble dietary fiber (IDF) content; (D) changes in SDF contents.
Figure 5
Figure 5
Variations in extracellular enzyme activity of corn husk SDF pre- and post-fermentation. Dissimilar lowercase letters denote statistically significant differences between treatment groups (p < 0.05). (A) Changes in the viability of amylase; (B) changes in the viability of Carboxymethylcellulase (CMC) enzyme; (C) changes in the viability of Hemicellulose (HC) enzyme.
See this image and copyright information in PMC

References

    1. Jiao Y., Chen H.-D., Han H., Chang Y. Development and Utilization of Corn Processing by-Products: A Review. Foods. 2022;11:3709. doi: 10.3390/foods11223709. - DOI - PMC - PubMed
    1. Kristensen M., Jensen M.G. Dietary Fibres in the Regulation of Appetite and Food Intake. Importance of Viscosity. Appetite. 2011;56:65–70. doi: 10.1016/j.appet.2010.11.147. - DOI - PubMed
    1. Russell W.R., Baka A., Björck I., Delzenne N., Gao D., Griffiths H.R., Hadjilucas E., Juvonen K., Lahtinen S., Lansink M., et al. Impact of Diet Composition on Blood Glucose Regulation. Crit. Rev. Food Sci. Nutr. 2016;56:541–590. doi: 10.1080/10408398.2013.792772. - DOI - PubMed
    1. Solah V.A., Kerr D.A., Hunt W.J., Johnson S.K., Boushey C.J., Delp E.J., Meng X., Gahler R.J., James A.P., Mukhtar A.S., et al. Effect of Fibre Supplementation on Body Weight and Composition, Frequency of Eating and Dietary Choice in Overweight Individuals. Nutrients. 2017;9:149. doi: 10.3390/nu9020149. - DOI - PMC - PubMed
    1. Makki K., Deehan E.C., Walter J., Bäckhed F. The Impact of Dietary Fiber on Gut Microbiota in Host Health and Disease. Cell Host Microbe. 2018;23:705–715. doi: 10.1016/j.chom.2018.05.012. - DOI - PubMed

LinkOut - more resources