Exploring an ideal carrier for superfine wheat bran dietary fiber is important for maximizing its health benefits. This study evaluated the batter rheology, texture, gel network structure, and starch digestibility of steamed sponge cake (SPC) enriched with wheat bran of different particle sizes at 10%, 20%, and 30% addition. The results indicated that to maintain the quality (appearance, texture, and sensory attributes) of SPC without significant compromise, the addition of coarse bran (84‒1110 μm) should not exceed 10%. However, for superfine wheat bran (19 μm), increasing the addition from 10% to 30% did not impair the hardness, springiness, overall acceptability, gas cell structure, and relatively intact starch gel network of SPC. Moreover, the starch digestibility of SPC with 30% superfine wheat bran decreased from 90.1% (control) to 81.6%, and resistant starch content increased by 85.9%. This study suggests that products not requiring gluten development could be ideal carriers for high levels of micronized dietary fiber.

Cognitive impairment is a growing public health concern associated with aging, neurodegenerative diseases, and chronic stress. Polygonatum sibiricum Red. (P. sibiricum, Huang Jing), a traditional Chinese medicinal herb, is used to reinforce qi, strengthen the spleen, and nourish yin. Recent studies have suggested that P. sibiricum polysaccharides (PSP), its major bioactive constituents, exert neuroprotective effects through antioxidant and anti-inflammatory actions, modulation of the gut–brain axis, and improvement of synaptic plasticity. This review summarizes recent advances in the pharmacological activities of P. sibiricum and PSP related to cognitive improvement, highlights findings from behavioral, cellular, and molecular studies, and examines the clinical evidence supporting their therapeutic potential. Understanding the mechanism of action of P. sibiricum offers new insights into its potential development as a functional food or complementary therapeutic agent for cognitive decline.

Phytic acid widely exists in plant foods, which is the main storage form of phosphorous in plant seeds. Recently, phytic acid in foods has attracted increasing research attention due to the antinutritional properties of phytic acid and its degradation products such as chelating with mineral ions and reducing protein bioavailability. In this paper, the characteristics, antinutritional quality and physiological activities of phytic acid and its degradation products lower inositol phosphates, as well as their contents in foods are summarized. Moreover, the analytical methods for these compounds in foods are highlighted and the advantages and disadvantages of various analytical methods are analyzed and compared. It is anticipated that this review will provide a reference for the precise detection of phytic acid and its degradation products and for the formulation of recommended intake for phytic acid from foods in China.

The processing of traditional soybean products is the primary method for soybean utilization in China, and their quality is significantly influenced by variations in soybean varieties. This paper reviews the relationship between the multidimensional quality attributes of soybean raw materials and the quality of traditional soybean products, as well as recent progress in the development of evaluation systems and standards for the processing adaptability of soybean raw materials for traditional soybean products. It mainly elaborates on the impact of raw materials on the quality of traditional soybean products from four aspects: sensory quality, nutritional quality, processing quality, and bioactive components. It also summarizes the application of multivariate statistical analysis methods in the construction of an evaluation system for the processing adaptability of soybean raw materials for traditional soybean products. Furthermore, it sorts out the existing quality evaluation standards for soybean varieties for special uses in China. Finally, the existing problems and future research priorities in this field are discussed. This review will provide a theoretical basis for the breeding and industrial development of special soybean cultivars for traditional soybean products.

Okara, the major by-product from the production of soybean products, is rich in dietary fiber, protein, fat, vitamins and other nutrients, and functions to regulate the intestinal flora, prevent diabetes, control body mass, prevent and treat cardiovascular diseases. However, there are many problems with okara: high-water content, poor taste and susceptibility to spoilage, restricting its high-value development. Microbial fermentation is a green and safe treatment for okara, which can improve the functional properties and taste and prolong the shelf life, thereby increasing the utilization value. Although the effect of fermentation on the functional properties of okara has been extensively studied, it has not been systematically elaborated and summarized. Therefore, this article focuses on the hotspots in okara fermentation research by means of bibliometrics and visualization analysis. Based on the obtained results, it provides a systematic review on the biotransformation of okara by microbial fermentation, the metabolism pattern of okara nutrient components, the fermentation methods of okara and its application scenarios in foods, aiming at providing a theoretical basis for the value-added utilization and functional development of okara in plant-based foods.

Soy polysaccharide (SP) has been reported to possess the properties of modulating gut microbiome diversity. Here, we aimed to explore the protective effects of SP against dextran sulphate sodium (DSS)-induced colitis. Pre-treatment with SP at a dosage of 400 mg/kg·day alleviated colitis symptoms, preventing the weight loss and colon shorten. SP suppressed DSS-induced inflammatory response and enhanced M1 to M2 macrophage polarization. Further investigation showed that SP significantly promoted the regeneration of crypt and the expansion of goblet cell production. In addition, bacterial 16S rRNA sequencing analysis showed that SP modulated the composition of fecal microbiota, including selectively increasing Lactobacillus relative abundance. Notably, SP treatment enriched the production of Lactobacillus-derived lactic acid, which was sensed by its specific G-protein-coupled receptor 81 (Gpr81)/Wnt3/β-catenin signaling, and promoted the regeneration of intestinal stem cells. Fecal microbiome transplantation demonstrated that intestinal flora partially contributed to the beneficial effects of SP on preventing against colitis. In conclusion, SP exhibited the protective effects against colitis, which could be partly associated with modulating the composition of gut microbiota and enrichment of lactic acid. This study suggests that SP has potential to be developed as nutritional intervention to prevent colitis.

Dietary fiber (DF) is believed to provide important health benefits and it has become a research hotspot. DF exists in most natural foods, including fruits (16.74%–91.24%), vegetables (6.53%–85.19%), grains (9.76%–69.20%) and so on. DF has different physicochemical properties such as water holding capacity (WHC) (2.01–25.03 g/g), water swelling capacity (WSC) (0.95–23.90 mL/g), oil holding capacity (OHC) (0.65–29.00 g/g), glucose adsorption capacity (GAC) (0.17–4.65 mmol/g), cholesterol adsorption capacity (CAC) (0.03–37.10 mg/g) and viscosity, which make it exhibits different physiological functions such as reducing the risk of obesity, diabetes, cancer, and intestinal diseases. On the basis of consulting related databases, the physicochemical properties of DF and its derived physiological functions are reviewed. It is found that DF has effect on the prevention and treatment of obesity due to good WHC, WSC, OHC and CAC. Good GAC can relieve the symptoms of diabetes. The physicochemical properties of WHC and WSC can reduce the risk of cancer. The WHC, WSC and viscosity are beneficial to intestinal health.