Study on the structure and adsorption characteristics of the complex of modified Lentinus edodes stalks dietary fiber and tea polyphenol

Hong Chen; Xiaolong Liu; Junyan Liu; Hongxiu Fan; Jiayao Ren; Hongcheng Liu; Tingting Liu

doi:10.1016/j.foodchem.2024.142321

Study on the structure and adsorption characteristics of the complex of modified Lentinus edodes stalks dietary fiber and tea polyphenol

Food Chem. 2024 Dec 15:468:142321. doi: 10.1016/j.foodchem.2024.142321. Online ahead of print.

Authors

Hong Chen¹, Xiaolong Liu², Junyan Liu², Hongxiu Fan³, Jiayao Ren⁴, Hongcheng Liu³, Tingting Liu⁵

Affiliations

¹ School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China; Engineering Research Center of Grain Deep-processing and High-efficiency Utilization of Jilin Province, Changchun 130118, China.
² School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China.
³ School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; Engineering Research Center of Grain Deep-processing and High-efficiency Utilization of Jilin Province, Changchun 130118, China.
⁴ School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China.
⁵ School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China. Electronic address: [email protected].

PMID: 39732095
DOI: 10.1016/j.foodchem.2024.142321

Abstract

The waste Lentinus edodes stalks from Lentinus edodes processing were used as raw materials by the steam explosion to prepare modified Lentinus edodes stalks dietary fiber and combined with tea polyphenols to form the SE-DF-tea polyphenols complex (SE-DF-TPC). The SE-DF-tea polyphenols mixture (SE-DF-TPM) was prepared according to the complex's optimal adsorption conditions. Fluorescence microscopy, Fourier transform infrared spectroscopy, particle size measurement, thermogravimetric analysis, and X-ray diffraction were used to analyze its structure, and the thermal stability of the complex and its adsorption capacity for lipids, cholesterol, and cholates were studied. The results indicate that dietary fiber from modified Lentinus edodes stalks and tea polyphenols form a stable complex through non-covalent bonding. In addition, the thermal stability of the phenolic substances in the complex and the adsorption capacity of the complex to fats, cholesterol, and cholates is better than modified dietary fiber and the mixture of dietary fiber and tea polyphenols.

Keywords: Dietary fiber-polyphenols complexes and mixtures; Steam explosion; Waste Lentinus edodes stalks.