Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

In Vitro and In Vivo Physiological Characteristics of Dietary Fiber from By-product of Aloe vera Gel Processing

알로에 베라 유래 식이섬유의 In Vitro 및 In Vivo 생리기능 특성

  • 백진홍 (주)김정문 알로에 과학연구소) ;
  • 차태양 (주)김정문 알로에 과학연구소) ;
  • 허진철 (경북대학교 식품생물산업연구소) ;
  • 이상한 (경북대학교 식품생물산업연구소) ;
  • 이신영 (강원대학교생물공학과)
  • Received : 2010.03.04
  • Accepted : 2010.05.24
  • Published : 2010.05.30
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Abstract

A fiber fraction (Aloe cellulose), the by-product obtained from Aloe vera gel processing was freeze dried and investigated for in vitro glucose/ bile acid retarding effects of powdered sample (100 mesh) comparing with commercial $\alpha$-cellulose as a reference sample. We also examined the effectiveness of physiological functionality such as the antiobesity and anti-constipation on Sprague-Dawley (SD) rat. The Aloe cellulose powders during in vitro dialysis experiment for 2 hours exhibited the glucose and bile acid retarding index of 20.32-35.2% and 53.13-28.30%, respectively. Especially, freeze dried aloe cellulose showed the 2.5 and 1.2-6 times higher effect on in vitro glucose and bile acid retardation than those of $\alpha$-cellulose. These relatively good retarding effects on glucose and bile acid diffusion suggest a potential of preventing from diabetes and arteriosclerosis of some extent. Also, the results from animal experiments on SD rats fed a high-fat diet for 4 weeks suggested that Aloe cellulose might be used as a novel dietary fiber showing an effective anti-obesity and anti-constipation effect.

Keywords

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