Sequence-Dependent Modification of Bamboo Shoot Dietary Fiber Through Enzymatic Hydrolysis and Lactobacillus plantarum Fermentation

Bamboo shoot dietary fiber (BSDF) is dominated by an insoluble fraction, which severely restricts its physicochemical performance and food application. In this study, the soluble dietary fiber (SDF) content of bamboo shoots was enhanced using three enzyme fermentation sequences: enzymatic hydrolysis followed by fermentation (EH), fermentation followed by enzymatic hydrolysis (F-EH), and integrated enzymatic hydrolysis and fermentation (IEHF). EH-F treatment resulted in the highest SDF content (17.27%). Variations in pH, biomass, enzyme activity, and short-chain fatty acids were assessed to understand the differences in the modification efficiency among the treatment sequences. Fourier transform infrared (FTIR) spectroscopy indicated that sequential enzymatic and fermentation treatments altered the chemical structure of bamboo shoot powder, consistent with the conversion of insoluble to soluble fractions. SDF from the EH-F treatment exhibited superior water-holding capacity (6.71 g/g), oil affinity (6.42 g/g), and DPPH radical scavenging rate (65.69% at 1.2 mg/mL). Moreover, SDF from the EH-F treatment achieved an 87.82% carbohydrate residue retention rate during simulated gastrointestinal digestion. These enhanced properties were associated with improved hydration properties resulting from the sequential tailoring process. This preliminary study explored the effects of different enzyme fermentation sequences on BSDF modification, providing a reference for the utilization of BSDF.