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<p>This study investigated the physicochemical and functional properties of dietary fibers (DFs) produced using ultrasonic enzymatic methods from <i>Digitaria iburua</i> (DI) bran. The resulting fiber showed significant water holding capacity, swelling capacity, and in vitro binding capacity to oil. <i>Digitaria iburua</i> DFs also demonstrated significant in vitro adsorption capacities for cholesterol and nitrites. Additionally, SDF exhibited significantly higher viscosity and glucose adsorption capacity (14.81–79.03 µmol/g for 10–200 mM) than IDF (10.68–55.28 µmol/g) and TDF (13.12–59.96 µmol/g). SDF showed an IC50 of 0.69 for α-amylase inhibition, comparable to that of acarbose (IC50 = 0.62), which correlates with a low glycemic index. Correlation analysis indicated that the mechanisms underlying the low glycemic index (GI) of DFs were influenced by their physical barrier and viscous properties, emphasizing the roles of particle size and hydration on DFs properties. The results highlight that <i>Digitaria iburua</i> DFs have potential as valuable dietary ingredients in low-GI based foods.</p>

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Digitaria iburua bran dietary fibers: physicochemical, functional properties, and hypoglycemic activities

  • 期刊论文

  • 发表日期：

    2025年10月13日

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  • Mouhamed Fall,
  • Khin Su Su Hlaing,
  • Genyi Zhang

摘要

This study investigated the physicochemical and functional properties of dietary fibers (DFs) produced using ultrasonic enzymatic methods from Digitaria iburua (DI) bran. The resulting fiber showed significant water holding capacity, swelling capacity, and in vitro binding capacity to oil. Digitaria iburua DFs also demonstrated significant in vitro adsorption capacities for cholesterol and nitrites. Additionally, SDF exhibited significantly higher viscosity and glucose adsorption capacity (14.81–79.03 µmol/g for 10–200 mM) than IDF (10.68–55.28 µmol/g) and TDF (13.12–59.96 µmol/g). SDF showed an IC50 of 0.69 for α-amylase inhibition, comparable to that of acarbose (IC50 = 0.62), which correlates with a low glycemic index. Correlation analysis indicated that the mechanisms underlying the low glycemic index (GI) of DFs were influenced by their physical barrier and viscous properties, emphasizing the roles of particle size and hydration on DFs properties. The results highlight that Digitaria iburua DFs have potential as valuable dietary ingredients in low-GI based foods.