膳食纤维提取与改性及其生理活性作用机制的研究进展

Research Advances in the Extraction and Modification of Dietary Fiber and the Mechanisms of Its Physiological Activities

摘要:

膳食纤维作为人体不可或缺的营养素，因其在调节血糖、降低血脂、改善肥胖及增强肠道屏障功能等方面的生理活性而备受关注。本文系统综述了膳食纤维的提取与改性方法，涵盖传统物理法（如挤压蒸煮、热水提取、超声辅助、微波辅助）、化学法（酸法、碱法）、酶法，并重点介绍了蒸汽爆破、超微粉碎、脉冲电场、绿色溶剂提取、微生物发酵法等新兴技术及其复合联用策略。通过对比分析不同方法对膳食纤维理化性质及功能特性的影响，指出复合联用技术在提升产率与优化生理活性方面具有显著优势。此外，本文阐述了膳食纤维通过调控肠道菌群组成、促进短链脂肪酸生成、调节相关酶活性以及代谢基因表达等机制，发挥其健康效应的路径。以期为膳食纤维的高效提取与改性提供理论依据，并为相关功能性食品的开发奠定基础。

Abstract:

Dietary fiber, as an essential nutrient, has attracted considerable attention due to its physiological activities in regulating blood glucose, lowering blood lipids, improving obesity, and enhancing intestinal barrier function. This article systematically reviews the extraction and modification methods of dietary fiber, covering traditional physical methods (such as extrusion cooking, hot water extraction, ultrasound-assisted, and microwave-assisted techniques), chemical methods (acid and alkaline treatments), and enzymatic methods. It also highlights emerging technologies, including steam explosion, ultrafine grinding, pulsed electric field, green solvent extraction, microbial fermentation, and their combined strategies. By comparing the effects of different methods on the physicochemical properties and functional characteristics of dietary fiber, it is pointed out that combined technologies show significant advantages in improving yield and optimizing physiological activities. Furthermore, this review elaborates on the pathways through which dietary fiber exerts its health effects, including modulating gut microbiota composition, promoting short-chain fatty acid production, regulating related enzyme activities, and influencing metabolic gene expression. The aim is to provide a theoretical basis for the efficient extraction and modification of dietary fiber and to lay a foundation for the development of related functional foods.