• Title/Summary/Keyword: dietary fiber components

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Function of Dietary Fibers as food ingredients

  • Hwang, Jae-Kwan
    • Journal of Food Hygiene and Safety
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    • v.7 no.4
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    • pp.153-163
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    • 1992
  • Dietary fiber imparts both mutritional and functional properties to foods. This review deals with (1) the classification of dietary fiber, (2) the plant cell wall models, (3) the relations between structure and physicochemical and functional properties of dietary fiber and (4) the applications of dietary fiber in foods. Dietary fiber can be classified in terms of source, plant function, solubility, charge and topology. Plant cell wall models are presented to provide information on the interconnections of dietary fiber components which determines the content of soluble and insoluble dietary fiber content. In reality, physicochemical and functional properties of dietary fiber originate factors such as chemical constituents , charge, branching degree, conformation and etc. Dietary fibers possess a variety of functional properties in food systems, which thus make them useful in food application. In particular, rheology and gelation of water-soluble gums or hydrocolloids are discussed for their effects on food quality. A guideline s also listed for the gum selection to meet the best product requirements.

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A Suppressive Effect of Dietary Fiber on in Vitro Absorption of Lead (납의 In Vitro 흡수에 미치는 식이 섬유의 억제효과)

  • Lee, Su-Rae;Lee, Kyung-Sook
    • Korean Journal of Food Science and Technology
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    • v.21 no.1
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    • pp.63-67
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    • 1989
  • In order to examine the suppressive effect of dietary fiber toward the intestinal absorption of lead, an in vitro absorption test using a semipermeable membrane was undertaken. Among dietary fiber components, cellulose showed no suppressive effect, guar gum and carboxymethyl-cellulose, a slight effect whereas citrus pectin and sodium alginate exhibited a remarkable effect. Among fibrous foods tested, rice bran, wheat bran, Chinese cabbage, radish and tangle had a higher suppressive effect while mandarin orange, apple and laver showed a lower effect.

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Solubilization of Plant Cell Walls by Extrusion (압출성형에 의한 식물세포벽의 수용화)

  • 황재관;김종태;홍석인;김철진
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.23 no.2
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    • pp.358-370
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    • 1994
  • Plant cell walls consist of a variety of chemical constituents such as cellulose, humicelluloses, pertins, lignin, glycoproteins, etc. These components are strongly linked through hydrogen , covalent, ionic and hydrophobic bondings, which thus confers the self-protection capability on plants. Some processing by-products (hulls, brans, pomaces) of cereal, fruits and vegetables are very limited in further utilization due to their compact structural rigidity. In view of the fact that the plant cell walls are essentially composed of dietary fiber components , solubilization of the strong intermolecular linkage s can contribute to increasing the soluble dietary fiber content and thus diversifying the functional and physiological role of plant cell walls as dietary fiber sources. This article reviews the chemical constituents of cereals, fruits & vegetables and brown seaweeds with reference to their intermoleuclar linkages. An particular emphasis will be placed on the solubilizing phenomena of rigid plant cell walls by extrusion and the resulting change of functional properties. It is suggested that underutilized food resources, typically exemplified by various food processing by-products and surplus seaweeds, can be successfully modified toward improved functional performance by extrusion.

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Effect of Dietary Fiber on the In Vitro Digestibility of Fish Protein (식이 섬유소가 어류단백 소화율에 미치는 영향)

  • Ryu, Hong-Soo;Park, Nam-Eun;Lee, Kang-Ho
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.21 no.3
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    • pp.255-262
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    • 1992
  • In vitro digestibility of filefish, protein was substantially decreased by fiber constituents in the follow-ing order : pectin (9.97%), gum karaya (7.03%), sodium alginate (6.12%),and cellulose (1.52%). The order of reduction by fibrous residues from vegetables ranked as follows : sea tangle (12.36%), Ro-maine lettuce (11.12%), perillar leaf (8.96%), and green pepper (5.15%). The inhibitory effect of the dietary fibers towards filefish protein digestion, expressed as soybean trypsin inhibitor equivalents, in-creased with added levels, but the inhibition differed with the sources of dietary fibers. Sea tangle and sodium alginate were most active in decreasing the concentration of essential amino acid from filefish protein hydrolysis. Sodium alginate exerted an inhibitory effect on the activity of trypsin, but the other fiber constituents did not have an inhibitory potency on trypsin and bacterial pretense (Streptomyces griceus). Results supported that dietary fiber components may reduce protein digestibility through the interaction of dietary fiber components with filefish protein.

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Effect of Gooking on Water Insoluble Dietary Fiber in Vegetables (조리방법에 따른 채소의 불용성 식이섬유 함량 변화에 관한 연구)

  • 계수경
    • The Korean Journal of Food And Nutrition
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    • v.8 no.2
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    • pp.116-127
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    • 1995
  • Recently, interests of dietary fiber associated with critical physiological effects have been rising in Korea physiological effect in the body. In the present study, the contents of fiber components in 15 kinds of vegetables being consumed commonly in Korea were investigated, and the effects of various treatments (cooking and Kimchi fermentation) on fiber were studied. The results are summarized as follows. Fiber contents of vegetables were 11.8∼31.9% of neutral detergent fiber(NDF), total insoluble dietary fiber, 10.9∼25.4% of acid detergent fiber(ADF), 8.8∼23.8% of cellulose, 0.6∼10.6% of hemicellulose and 1.0∼5.2% of lignin, on dry weight basis. Especially, peppers had higher contents of NDF than the other vegetables. In the vegetables used in the present study, it was found that a great portion of NDF, total insoluble dietary fiber, was composed of cellulose because cellulose covered 63% of NDF. 'Cooking increased the NDF, ADF and cellulose contents, and most change was due to the change of cellulose. The values of hemicellulose and lignin showed an Irregular pattern upon cooking. Fermentation slightly increased NDF, ADF and cellulose, while hemicellulose and lignin showed irregular pattern.

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EFFECT OF DIFFERENT SOURCES OF FIBER ON THE INTESTINAL MORPHOLOGY OF DOMESTIC GEESE

  • Chiou, Peter W.S.;Lu, T.W.;Hsu, J.C.;Yu, B.
    • Asian-Australasian Journal of Animal Sciences
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    • v.9 no.5
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    • pp.539-550
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    • 1996
  • Experiment was conducted to study the effect of sources of dietary fiber on the intestinal morphology of geese. Sixty white Roman geese of two-week-old were divided randomly into six groups and were fed with isoenergetic and isonitrogenous diets which contain alfalfa meal, barley hull, rice hull, purified cellulose, lignin, or pectin as the major dietary source of fiber. Different sources of dietary fiber significantly influenced the villi height and the crypt depth in the duodenum, and the villi height and the muscle layer thickness in the ileum (p < 0.05). The duodenal villus in the geese that fed diets with alfalfa meal, rice hull or pectin supplemented were significantly longest ($968.5{\mu}m$), whereas the lignin group was significantly shortest villus and deepest crypt depth (p < 0.05). The thicknesses of the ileal and caecal muscle layer were significantly thicker in the geese fed with cellulose supplemented diets than in those fed with the other treatment diets. The caecum of the barley bran fed geese possessed significantly longest villi and the most thick muscle layers (p < 0.05). From scanning electronic microscopic observation, the leafy and plate-like in the duodenal villi morphology of geese represented a more effective nutrient absorption in the small intestine. The morphology of ileal villi in geese was similar from herbivorous rabbit and from the African Green monkey.

Functionality and Application of Dietary Fiber in Meat Products

  • Kim, Hyun Jung;Paik, Hyun-Dong
    • Food Science of Animal Resources
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    • v.32 no.6
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    • pp.695-705
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    • 2012
  • Dietary fiber naturally present in various sources of cereals, legumes, fruits and vegetables plays a physiological role in human health, such as lowering cholesterol and blood pressure, improving blood glucose control in diabetes, helping with weight loss and management, and reducing cancer risk. In addition, dietary fibers have has been added as a functional food ingredient to food products to provide water-holding capacity, viscosity, gel-forming ability, and fat-binding capacity to food products. These beneficial characteristics of dietary fiber components can improve the image of meat products to be healthy and functional food products. This article reviews the concept and current definition of dietary fibers in food products along with their health benefits and functional characteristics. Dietary fibers from different sources like cereals, legumes, fruits, and vegetables and soluble dietary fibers have been applied as functional ingredients to various types of meat products, such as beef patties, ground beef and pork, pork and chicken sausages, meatballs, and jerky etc. Based on the application of dietary fibers to different types of meat products, possible future characteristics in selecting appropriate dietary fiber ingredients and their proper incorporation are explored to develop and produce healthy and functional meat products with high dietary fiber contents.

Physiological Characteristics of Resistant Starch (HI-MAIZE DIET) Fortified with Other Dietary Fiber Components (식이섬유의 기능이 강화된 저항전분 (HI-MAIZE DIET)의 생리적 특성)

  • Choi, Yang-Mun;Oh, Sung-Hoon;Yu, Kwang-Won;Shin, Kwang-Soon;Ra, Kyung-Soo;Park, Chul-Soo;Kim, Kyung-Mi;Suh, Hyung-Joo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.34 no.3
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    • pp.351-355
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    • 2005
  • This study was performed to investigate the influences of resistant starch (HM: HI-MAIZE) and HM-D (HI-MAIZE DIET) fortified with D-factor (consisted of Psyliium husk, polydextrose and hydrocitric acid) on the glucose and bile acid absorption and production of short chain fatty acids (SCFA). HM-D absorbed more glucose and bile acid than did HM. The glucose transport of HM and HM-D against dialysis membrane showed 77% and 68% for 4h, respectively. After 24h, bile acid transport of HM and HM -D showed 65% and 62.3%, respectively. The HM and HM-D produced 217.8 mM and 264.0mM of SCFA, respectively. The production of butyric acid in HM-D (32.7mM) showed higher than that of HM (26.9mM). The addition of D-factor to HM increased the physiological function of dietary fiber through the glucose and bile acid absorption and production of SCFA.

Effects of body weight and fiber sources on fiber digestibility and short chain fatty acid concentration in growing pigs

  • Zhao, Jinbiao;Liu, Xuzhou;Zhang, Yi;Liu, Ling;Wang, Junjun;Zhang, Shuai
    • Asian-Australasian Journal of Animal Sciences
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    • v.33 no.12
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    • pp.1975-1984
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    • 2020
  • Objective: The study was conducted to determine the effects of body weight (BW) and fiber sources on nutrient digestibility, fiber fermentation and short chain fatty acids (SCFA) concentration in different intestinal segments of growing pigs fed high-fiber diets. Methods: Nine barrows with initial BW of 25.17±0.73 kg and 9 barrows with initial BW of 63.47±2.18 kg were allotted to a duplicate 9×2 Youden Square design with 3 dietary treatments and 2 periods. The dietary treatments were formulated with 3 different high-fiber ingredients: corn bran, sugar beet pulp, and soybean hulls, respectively. Each diet was fed to 3 barrows with different stage of BW in each period. Results: There were no differences in the apparent ileal digestibility (AID) of most nutrients between pigs at different BW stages. Pigs at 60 kg had greater (p<0.05) apparent total tract digestibility (ATTD) of total dietary fiber (TDF), soluble dietary fiber (SDF) and insoluble dietary fiber (IDF), and had greater (p<0.05) hindgut disappearance of IDF and cellulose than pigs at 25 kg. The acetate, propionate and total SCFA concentrations in ileal digesta and feces of pigs at 60 kg were greater (p<0.05) than those of pigs at 25 kg. In addition, fiber sources affected (p<0.05) the AID of gross energy (GE), organic matter (OM), ether extract (EE), crude protein, SDF and hemicellulose, the hindgut disappearance and ATTD of dietary fiber components, the lactate and propionate concentrations in ileal digesta and the butyrate, valerate and total SCFA concentrations in feces. There were interactions (p<0.05) between BW and fiber sources on the AID of GE, OM, EE, SDF, hemicellulose, the ATTD of EE, TDF, and IDF, and the hindgut disappearance of SDF and hemicellulose. Conclusion: Increasing BW mainly improved the digestibility of dietary fiber fractions, and the dietary fiber sources influenced the digestibility of almost all the dietary nutrients in growing pigs.