数字农科院2.0

Novel processing strategies to enhance the bioaccessibility and bioavailability of functional components in wheat bran

文献类型： 外文期刊

作者： Wang, Baoshi;Li, Guangyao;Li, Linbo;Zhang, Mingxia;Yang, Tianyou;Xu, Zhichao;Qin, Tengfei

作者机构：

关键词： Wheat bran;functional components;SSF;fermentation with enzyme addition

期刊名称： CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

ISSN： 1040-8398

年卷期： 2022 年

页码：

收录情况： SCIE（2022版） ; ; EI（2022版）

摘要： Dietary fiber, polysaccharides and phenols are the representative functional components in wheat bran, which have important nutritional properties and pharmacological effects. However, the most functional components in wheat bran exist in bound form with low bioaccessibility. This paper reviews these functional components, analyzes modification methods, and focuses on novel solid-state fermentation (SSF) strategies in the release of functional components. Mining efficient microbial resources from traditional fermented foods, exploring the law of material exchange between cell populations, and building a stable self-regulation co-culture system are expected to strengthen the SSF process. In addition, emerging biotechnology such as synthetic biology and genome editing are used to transform the mixed fermentation system. Furthermore, combined with the emerging physical-field pretreatment coupled with SSF strategies applied to the modification of wheat bran, which provides a theoretical basis for the high-value utilization of wheat bran and the development of related functional foods and drugs.

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