• Title/Summary/Keyword: insoluble dietary fiber

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Preparation of Insoluble Dietary Fiber from Forest Waste and Its Physiological Function in Rat Fed High Cholesterol Diets

  • Chai, Young-Mi;Lim, Bu-Kug;Lee, Jong-Yoon;Rhee, Soon-Jae
    • Preventive Nutrition and Food Science
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    • v.7 no.1
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    • pp.78-87
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    • 2002
  • This study investigated the production of insoluble dietary fiber using forest waste and the dietary effect of manufactured insoluble fiber on physiological function in rat fed high cholesterol duets. Insoluble dietary fiber was prepared from the wood chips of oak (Quercus mongolica). The best condition for steam-explosion treatment for the preparation of insonuble dietary fiber was 25 kg/cm$^3$pressure for 6 minutes. In the chemical analysis of insoluble dietary fiber pretreated by 1% sodium hydroxide solution with steam-exploded wood, $\alpha$-cellulose content was 61.7% in the insoluble dietary fiber which contained 7.6% residual lignin. In order to compare insoluble dietary fiber with commercial $\alpha$-cellulose of physiological function, Sprague-Dawley male rats weighing 100$\pm$10 g were randomly assigned to one normal diet and five high cholesterol diet containing 1% cholesterol. The high cholesterol diet groups were classified as fiber free diet (FF group), 5% commercial $\alpha$-cellulose diet (5C group), 10% commercial $\alpha$-cellulose (l0C group), 5% insoluble dietary fiber dict (5M group), and 10% insoluble dietary fiber (10M group). The rats were fed ad libidum for 4 weeks. Food intake, weights gain, and food efficiency ratio in high cholesterol groups were higher than those of normal group, but there were no significant differences between the experimental groups. There were not any significant differences in the weights of livers, kidneys and small intestine of insoluble dietary fiber supplemented groups, but weight of cecum in all insolube dietary fiber group were significantly higher than those of FF group. A gstrointestinal transit time was decreased by supplementation of insoluble dietary fiber. Weight and water contents of feces in the insoluble dietary fiber supplemented groups were significantly higher than those of the FF group. There were not any significant differences in the activities of the glutamic pyruvic transaminase (GPT) and glutamic oxaloacetic transaminase (GOT) between the experimental groups. In conclusion, the manufactured insoluble dietary fiber and commercial insoluble fiber have the same physiological effects. The preparation method of the insoluble dietary fiber from the oak chips suited its purpose.

Effects of Porphyran and Insoluble Dietary Fiber Isolated from Laver, Porphyra yezoensis, on Lipid Metabolism in Rats Fed High Fat Diet (김에서 분리한 포피란과 불용성 식이섬유가 고지방식이 섭취 흰쥐의 지질대사에 미치는 영향)

  • Lee, Jung-Sun;Lee, Myung-Heon;Koo, Jae-Geun
    • The Korean Journal of Food And Nutrition
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    • v.23 no.4
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    • pp.562-569
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    • 2010
  • This study was conducted to investigate the hypocholesterolemic effects of porphyran and insoluble dietary fiber isolated from laver in rats fed high fat diet containing 1% cholesterol, 0.25% sodium cholate and 12% lard. Rats were fed, ad libitum, diets containing 5% diet fiber as cellulose(normal control or high fat control), porphyran or insoluble dietary fiber for 4 weeks. Among the groups fed high fat diet, liver weight was significantly lower in high fat porphyran group than high fat control. Plasma GOT, GPT, total cholesterol, cholesteryl ester, LDL-cholesterol and liver total cholesterol concentration were significantly lower in high fat porphyran group than high fat control. The feeding of porphyran significantly increased fecal cholesterol and bile acid excretion. The feeding of insoluble dietary fiber had no significant effect on either plasma or liver cholesterol levels, although fecal cholesterol level in the insoluble dietary fiber group was significantly higher than that in the high fat control. The results indicate that porphyran isolated from the laver may exert their hypocholesterolemic effect by increasing excretion of fecal bile acid and cholesterol.

Effects of Heat Treatment on the Dietary Fiber Contents of Soybean sprout and Spinach (가열처리에 의한 콩나물과 시금치의 식이섬유 함량변화)

  • Lee, Eun-Young;Kim, Young-A
    • Korean journal of food and cookery science
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    • v.10 no.4
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    • pp.381-385
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    • 1994
  • The dietary fiber contents of soybean sprout and spinach were changed by heat treatment. Before heat treatment, soybean sprout and spinach had larger amount of insoluble dietary fiber than soluble, and similar proportions of insoluble v/s soluble dietary fibers. After heat treatment, the value of insoluble dietary fiber of soybean sprout and spinach was increased significantly, except for microwave heating short time treatment. It is believed that the increment of insoluble dietary fiber is due to Maillard reaction products and resistant starch after heat treatment. The change of soluble dietary fiber contents of soybean sprout and spinach were not consistent in heat treatment. It is supposed that some soluble dietary fiber was destroyed by heat treatment, and some insoluble dietary fiber was hydrolysed or destroyed to be soluble. Total dietary fiber of soybean sprout and spinach was significantly incereased by all heat treatment, except for microwave heating short time of spinach.

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Changes in Contents and Composition of Insoluble Dietary Fiber during Buckwheat Germination (메밀 발아 중 불용성 식이섬유 함량과 조성의 변화)

  • 이명헌;우순자
    • The Korean Journal of Food And Nutrition
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    • v.8 no.1
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    • pp.23-31
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    • 1995
  • To provide the basic information of buckwheat insoluble dietary fiber (IDF) and efficient material for the buckwheat processed foodstuffs, buckwheat (Fagopyrum egculentum Moench) was germinated at 1$0^{\circ}C$ for 7 days and the contents and composition of the insoluble dietary fiber were examined at 24 hour intervals. The NDF and ADF contents in ungerminated seeds were 20.27%, 18.95% on dry weight basis, respectively. During the germination period, the NDF and ADF contents increased gradually. The cellulose, hemicellulose and lignin contents in ungerminated seeds were 11.10%, 1.32% and 7.85%, respectively. During the germination period, the cellulose and lignin contents increased. However, there was no significant change in the hemicellulose contents. The composition of cellulose and hemicellulose in the NDF decreased with germination time, whereas that of lignin increased. The IDF contents obtained by Prosky method were higher than the NDF contents obtained by Van Soest method. However, the IDF and NDF contents were closely correlated(r=0.9785, p<0.01). The cellulose(Xl), hemicellulose(X2), lignin(X3) and soluble dietary fiber (SDF) (BL) showed the significant regression equation(p<0.001) with the root length(Y). The multiple regression equation was Y = -12.1306 + 0.9213xl - 0.1615$\times$2 + 0.1071$\times$3 + 0.7397$\times$4 and R2(coefficient of determination) was 0.942.

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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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The Effect of Insoluble Dietary Fiber Extracted from Chinese Cabbage Waste on Plasma Lipid Profiles in Rats Fed a High Fat Diet (배추 폐기물로부터 분리한 불용성 식이섬유가 고지방 식이를 급여한 쥐의 혈중 지질농도에 미치는 영향)

  • Liu, Wenli;Ko, Kang-Hee;Kim, Hag-Ryeol;Kim, In-Cheol
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.1
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    • pp.33-40
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    • 2012
  • This study investigated the lipid profiles for the possible improving activity of insoluble dietary fiber extracted from cabbage waste discarded during kimchi manufacture and market distribution. Enzyme-treated Insoluble Dietary Fiber (EIDF) is the remnants of crude dietary fiber (CDF) treated by ${\alpha}$-amylase, protease, and amyloglucosidase after removal of soluble materials from cabbage waste. The insoluble dietary fiber of CDF and EIDF in cabbage waste was $65.33{\pm}0.33%$ and $73.57{\pm}0.09%$, respectively. To examine the effects of EIDF on plasma cholesterol concentration, two group of rats were fed either a high fat diet (HFD) or a HFD containing 0.1~1.0% EIDF for 4 weeks. The body weight of all groups was not significantly different (p<0.05) but the body weight of EIDF+HFD groups was less than that of the HFD group (p<0.1). Compared with the HFD group, EIDF also lowered serum levels of total triglycerides to 11.2~23.3% and cholesterol to 26.8~28.5%. In EIDF+HFD groups, the HDL-cholesterol level increased by 7.2~26.1%, while LDL-cholesterol especially decreased by 51.0~61.4% and VLDL-cholesterol by 16.9~26.4%. The atherogenic index of EIDF+HFD groups was also reduced twice that of the HFD group. From these results, EIDF from cabbage waste could be a potential effective food ingredient for improving lipid profiles.

Characterization of Insoluble Fibers Prepared from the Peel of Ripe Soft Persimmon (Diospyros kaki L. cv. Daebong)

  • Akter, Mst. Sorifa;Eun, Jong-Bang
    • Food Science and Biotechnology
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    • v.18 no.6
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    • pp.1545-1547
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    • 2009
  • The fiber-rich fractions including enzyme treated insoluble dietary fiber, alcohol insoluble solid, and water insoluble solid were prepared from the peel of soft ripe persimmon, and to evaluate and compare the yields, proximate compositions, monosaccharide profiles, and functional properties. The results showed that uronic acid was the main sugar followed by glucose, which indicated that all insoluble fibers were mainly composed of pectic substances and cellulose. The presence of xylose and fucose indicated the occurrence of hemicellulose. All fiber-rich fractions were exhibited high yield and functional properties. Thus, the peel of ripe persimmon could be used as fiber supplements.

Preparation of High-Fiber Bread with Camellia (Camellia Japonica L.) Seed Flour (동백유박을 이용한 고식이섬유빵 제조)

  • 강성구;최옥자;김용두;이홍철;고무석
    • Korean Journal of Plant Resources
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    • v.11 no.3
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    • pp.358-362
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    • 1998
  • This study was carried out to examine the effect on the contents of dietary fiber, mechanical properties, and sensory quality of bread contained with 10% of high-fiber Camellia (Camellia japonica L.) seed flour. Bread added by dietary fiber was the contents of moisture, protein and ash higher than control bread, while the contents of lipid lower than that of control bread. The high-fiber with Camellia seed flour contained 8.6% soluble dietary fiber, 43.7% insoluble dietary fiber, and 52.3% total dietary fiber. The ratio of insoluble dietary fiber/soluble dietary fiber in the high-fiber with Camelia seed flour was 5 times. Bread with the addition of dietary fiber contained 6.9% total dietary fiber. With the addition of dietary fiber, water absorption , mixing time loaf weight, and hardness increased, but the loaf volume decreased . The sensory quality on bread added by dietary fiber was somewhat low in color, appearance, crumb texture, mouthfeel, flavor and overall preference was higher than that of control bread.

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Effect of Apple Dietary Fiber on the in vitro Growth of Intestinal Bacteria (사과의 식이섬유질이 장내세균의 in vitro 생육에 미치는 영향)

  • Lee, Hyeon-Ah;Lee, Sang-Sun;Shin, Hyun-Kyung
    • Korean Journal of Food Science and Technology
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    • v.29 no.1
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    • pp.107-114
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    • 1997
  • Various fractions of apple fibers such as crude pulp, total dietary fiber, soluble dietary fiber, and insoluble dietary fiber were prepared and added to the proteose peptone-yeast extract-fildes (PYF) media to see their effects on the growth of type cultures of intestinal bacteria. Most microbes tested in this experiment grew well in PYF media with the soluble dietary fiber of apple than with the insoluble dietary fiber. Especially Bifidobacterium species such as B. adolescentis, B. animalis, B. infantis, B. longum, B. thermophilum showed higher growth in PYF media containing the soluble dietary fiber than other fiber fractions. However, pectin-added media didn't promote the growth of most microbes used in the experiment. In the in vitro mixed culture using rat feces as starter, the addition of the soluble dietary fiber or pectin to the basal medium showed larger proportion of Bifidobacterium species in total bacteria than that of glucose.

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Quality Characteristics of Gluten-free Frying Pre-mix with Insoluble Dietary Fiber Powder from Chinese Cabbage By-product (배추 부산물의 식이섬유를 첨가한 글루텐프리 튀김 프리믹스의 품질특성)

  • Hai, Xue-Ru;Park, Ji-Hyun;Heo, Ye-Na;Kim, Min-Joo;Bae, Gui-Seck;Chang, Moon-Baek;Moon, Bo-Kyung
    • Korean journal of food and cookery science
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    • v.33 no.2
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    • pp.155-161
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    • 2017
  • Purpose: The purpose of this study was to determine the quality characteristics of gluten-free frying pre-mix with insoluble dietary fiber powder (IDFP) from Chinese cabbage by-product. Methods: Frying powder mix was prepared with 0.5, 1.0, 1.5 or 2.0% IDFP. Fried powder mix only whit brown rice powder was used as a control. Spreadability, pick-up ratio and color of batter, texture, moisture and oil contents, oil absorption and sensory evaluation of fried sweet potato were determined. Results: L and a-values of batter decreased with increasing amount of IDFP, whereas b-value increased with IDFP addition. Hardness and crispiness of fried sweet potato increased with IDFP addition until 1.5%. Moisture content of fried sweet potato increased with higher IDFP addition whereas oil content and oil absorption decreased with increasing amount of IDFP. Sensory evaluation of fried sweet potato showed the best results in the 0.5% of IDFP addition group. Conclusion: Overall preference of IDFP samples was significantly higher than that of control. Based on the study, the optimal amount of IDFP for gluten-free fried powder mix was determined to be 0.5-1.5%.