Comparison of soluble dietary fibers from various quinoa microgreens: Structural characteristics and bioactive properties

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Comparison of soluble dietary fibers from various quinoa microgreens: Structural characteristics and bioactive properties
Title:
Comparison of soluble dietary fibers from various quinoa microgreens: Structural characteristics and bioactive properties
Journal Title:
Food Research International
Keywords:
Publication Date:
09 February 2024
Citation:
Wu, D.-T., Li, J., Wang, J., Lei, J., Gan, R.-Y., Qin, P., Hu, Y.-C., Wu, X.-Y., & Zou, L. (2024). Comparison of soluble dietary fibers from various quinoa microgreens: Structural characteristics and bioactive properties. Food Research International, 181, 114108. https://doi.org/10.1016/j.foodres.2024.114108
Abstract:
Quinoa (Chenopodium quinoa Willd.) microgreens are widely consumed as healthy vegetables around the world. Although soluble dietary fibers exist as the major bioactive macromolecules in quinoa microgreens, their structural characteristics and bioactive properties are still unclear. Therefore, the structural characteristics and bioactive properties of soluble dietary fibers from various quinoa microgreens (QMSDFs) were investigated in this study. The yields of QMSDFs ranged from 38.82 to 52.31 mg/g. Indeed, all QMSDFs were predominantly consisted of complex pectic-polysaccharides, e.g., homogalacturonan (HG) and rhamnogalacturonan I (RG I) pectic domains, with the molecular weights ranged from 2.405 × 104 to 5.538 × 104 Da. In addition, the proportions between RG I and HG pectic domains in all QMSDFs were estimated in the range of 1: 2.34–1: 4.73 (ratio of galacturonic acid/rhamnose). Furthermore, all QMSDFs exhibited marked in vitro antioxidant, antiglycation, prebiotic, and immunoregulatory effects, which may be partially correlated to their low molecular weights and low esterification degrees. These findings are helpful for revealing the structural and biological properties of QMSDFs, which can offer some new insights into further development of quinoa microgreens and related QMSDFs as value-added healthy products.
License type:
Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
Funding Info:
This work was supported by the Technology Innovation R & D Project of Chengdu Science and Technology Bureau (2022-YF05-00629-SN), the Key Scientific Research Fund Project of Science and Technology Department of Sichuan Province (No. 24NSFSC0376 and No. 2023YFN0011), and the Scientific Research Foundation of Chengdu University (No. 2081921047).
Description:
ISSN:
0963-9969
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