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Because IDF has poor solubility and a rigid structure, its high-value use is limited, motivating modification technologies. This review summarizes recent advances showing how physical, chemical, biological, and combined methods regulate IDF’s multilevel structure to improve physicochemical properties and physiological functions, comparing each method’s advantages and constraints. It also reports examples such as enzymatic and pressure-assisted treatments that enhance adsorption capacity, fermentation, prebiotic activity, and potential roles in foods, plant-based meats, and gut microecology regulation, aiming to guide strategy selection and optimization.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/insights-into-the-mechanisms-and-functional-effects-of-insoluble-dietary-fiber-modification-a-review/461214/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/insights-into-the-mechanisms-and-functional-effects-of-insoluble-dietary-fiber-modification-a-review/461214.png","ImageObject",300,407,{"name":92,"@type":93},"McQueen","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-30","2026-09-30",true,{"@type":102,"interactionType":103,"userInteractionCount":44},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"Why is insoluble dietary fiber (IDF) a focus in food and nutrition science?","Question",{"text":112,"@type":113},"IDF is studied for its distinctive physicochemical properties and physiological functions, such as increasing fecal bulk and promoting intestinal peristalsis, which can help prevent constipation and support gut health.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What major modification approaches are discussed for IDF?",{"text":117,"@type":113},"The review explains physical, chemical, biological, and combined modification methods, including high hydrostatic pressure, esterification, and cellulase-based enzymatic treatment, each targeting structural features to enhance functionality.",{"name":119,"@type":110,"acceptedAnswer":120},"How do modification strategies improve IDF’s functional effects?",{"text":121,"@type":113},"They regulate IDF’s multilevel and multi-scale structure to selectively enhance physicochemical properties (e.g., hydration, surface area) and physiological functions, such as cholesterol/glucose adsorption and intestinal fermentation-related outcomes.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},461214,1791038328,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":44,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":41,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":144,"preview_page_count":4},5909890329169,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","Review  \nInsights into the Mechanisms and Functional Effects of Insoluble Dietary Fiber Modification: A Review  \nJiayi Li , Wenjing Lang, Shuo Han, Xinyi Wu, Fuwei Hao, Yurong Zhou, Renpeng Du and Chen Song *  \nAcademic Editor: Rafael Guillén Bejarano  \nReceived: 11 November 2025  \nRevised: 5 December 2025  \nAccepted: 11 December 2025  \nPublished: 23 December 2025  \nCopyright: © 2025 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.  \nEngineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China  \n* Correspondence: [songchen19891005@163.com](songchen19891005@163.com)  \nAbstract  \nDietary fiber is an essential component of the human diet, and insoluble dietary fiber (IDF) accounts for a significant proportion. However, its poor solubility and rigid structure limit its high-value applications. In recent years, modification technologies have become key strategies for enhancing the functional properties of IDF and expanding its applications. This review systematically summarizes the latest advances in the field of IDF modification, emphasizing how different modification strategies precisely regulate the multilevel structure of IDF to selectively improve its physicochemical properties and physiological functions. The principles and mechanisms of physical, chemical, biological, and combined modification methods are explained, and the unique advantages and limitations of each method in terms of structural changes, functional enhancement, and application scenarios are compared. Using high-pressure hydrostatic pressure-assisted cellulase treatment on potato dietary fiber can effectively disrupt fiber rigidity, increase soluble dietary fiber (SDF), and markedly enhance cholesterol and glucose adsorption capacities, outperforming singletreatment approaches. Microwave-assisted enzymatic treatment of millet bran IDF raisesits intestinal fermentation rate from 36% to 59% and doubles butyrate production, significantly boosting prebiotic activity and offering a new pathway for targeted modulation of gut microbiota; combined modification strategies further demonstrate synergistic benefits. Modified IDF can serve not only as a low-calorie fat replacer in foods but also, through specific structural alterations, be incorporated into plant-based meat products to improve their fiber attributes and nutritional density. Moreover, this review explores the emerging potential of modified IDF in pharmaceutical carriers and gut microecology regulation. The aim is to provide theoretical guidance for selecting and optimizing IDF modification strategies, thereby promoting the high-value utilization of agricultural processing by-products and the development of high-quality dietary fiber products.  \nKeywords: insoluble dietary fiber; modification technology; functional properties; food applications  \n1. Introduction  \nIn the modern field of food and nutrition science, insoluble dietary fiber (IDF) has attracted considerable attention due to its unique physicochemical properties and physiological functions. Although it is not easily digested and absorbed by the human body, it can increase fecal bulk and promote intestinal peristalsis, thereby providing clear benefits for preventing constipation and maintaining gut health [1] . However, the inherent  \nrigid structure of IDF and its limited water-solubility and fermentability severely restrict its widespread application in refined food formulations and pharmaceutical carriers. To overcome these limitations, a variety of physical, chemical, and biological modification techniques have been de","cbCaituqWOEPrPwD","https://ap.wps.com/l/cbCaituqWOEPrPwD","pdf",2006293,"English","# Abstract\n# Keywords\n# 1. Introduction\n## Background and limitations of IDF\n## Core principles of IDF modification\n## Variation in efficacy across fiber sources","[{\"question\":\"Why is insoluble dietary fiber (IDF) a focus in food and nutrition science?\",\"answer\":\"IDF is studied for its distinctive physicochemical properties and physiological functions, such as increasing fecal bulk and promoting intestinal peristalsis, which can help prevent constipation and support gut health.\"},{\"question\":\"What major modification approaches are discussed for IDF?\",\"answer\":\"The review explains physical, chemical, biological, and combined modification methods, including high hydrostatic pressure, esterification, and cellulase-based enzymatic treatment, each targeting structural features to enhance functionality.\"},{\"question\":\"How do modification strategies improve IDF’s functional effects?\",\"answer\":\"They regulate IDF’s multilevel and multi-scale structure to selectively enhance physicochemical properties (e.g., hydration, surface area) and physiological functions, such as cholesterol/glucose adsorption and intestinal fermentation-related outcomes.\"}]","Insights into the Mechanisms and Functional Effects of Insoluble Dietary Fiber Modification: A Review | PDF",1790760963,76]