• Preventive Nutrition and Food Science
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• 제7권1호
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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.

• 한국식품조리과학회지
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• 제10권4호
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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.

• Nutrition Research and Practice
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• 제6권1호
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• pp.28-34
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• 2012

The objective of this study was to estimate the contents of dietary insoluble and soluble fiber in school meal. Samples of the school meals were collected from May to June in 2008. Three elementary schools and three middle schools around Masan area were selected for analysis. Dietary soluble and insoluble fibers in the school meals were analyzed directly by the AOAC method. From the initial experiment phase, we used cellulose and pectin as a standard of dietary fiber, and average recovery rate of insoluble fiber and soluble fiber was calculated. The recovery rate was observed, the cellulose $109.7{\pm}11.7%$ (range 90~150%) and pectin $77.8{\pm}10.8%$ (range 64.7~96.7%), respectively. The amounts of insoluble fiber and soluble fiber were analyzed in the total of 66 dishes, which included 7 kinds of cooked rice (bab) made with some cereal products and vegetables, 19 kinds of soup (guk) made with meats or vegetables, 11 kinds of kimchi, 21 kinds of entr$\acute{e}$es or side dishes, and 8 special dishes. Conclusively the school meal, per serving size, would provide above 75% KDRI of total dietary fibers through mainly soups and special menu, with the exception to fruits. In addition, it might be expected that children could consume more soluble fiber from the meals with the special dishes than from the regular ones.

• 한국식품조리과학회지
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• 제11권1호
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• pp.20-25
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• 1995

가열방법 및 시간에 따른 백미, 현미, 노란콩 및 검정콩의 식이섬유 측정치의 변화 양상은 다음과 같다. 불용성 식이섬유는 가열처리 방법에 따라 변화 양상이 각각 다르게 나타났으며 노란콩을 제외한 다른 시료에서는 가열시간에 크게 영향받지 않는 것으로 나타났다. 수용성 식이섬유는 가열처리에 의해 대체로 증가하는 경향을 보였으며 가열방법에 따라 변화양상이 다르게 나타났다. 가열시간이 길어짐에 따라 백미의 수용성 식이섬유는 증가하였으나 현미는 감소하는 경향을 나타내었다. 그러나 노란콩은 가열시간에 따른 일정한 경향을 나타내지 않았으며 검정콩은 가열시간에 영향받지 않는 것으로 나타났다. 가열처리에 의한 총식이섬유의 변화는 대체로 불용성 식이섬유와 비슷한 경향을 나타내었으며 이는 모든 시료들이 수용성 식이섬유 보다는 불용성 식이섬유의 함량이 현저히 많고 본 실험에서 총식이섬유를 불용성 식이섬유와 수용성 식이섬유의 합으로 계산했기 때문이라 생각된다.

• 한국자원식물학회지
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• 제11권3호
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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.

• Food Science and Biotechnology
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• 제18권6호
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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.

• 한국식품영양학회지
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• 제23권4호
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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.

• 한국식품영양학회지
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• 제8권2호
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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.

• 한국식품과학회지
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• 제29권1호
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• pp.107-114
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• 1997

쥐의 사육실험결과 장내 균총 개선에 유효한 것으로 나타난 사과에 대하여 in vitro 배양실험을 통하여 이들의 유효성을 검증하였다. 사과로부터 분리한 crude pulp (CP), total dietary fiber (TDF), soluble dietary fiber (SDF), insoluble dietary fiber (IDF)와 시약용 사과 펙틴을 구입하여 PYF 액체배지에 첨가한 후 주요 장내 미생물의 표준균주들을 단독배양하여 O.D.와 pH를 측정함으로써 그 이용성을 조사하였다. 또한 이들 배지에 흰쥐의 분변 혼탁액을 종균으로 접종하여 혼합배양한 후 주요 장내 미생물의 균총변화를 조사하였다. 대부분의 장내 세균들이 사과의 IDF 첨가구에서보다 SDF 첨가구에서 더 잘 생육하였으며 특히 Bifidobacterium adolescentis, B. animalis, B. infantis, B. longum, B. thermophilum 등 Bifidus균들은 SDF 첨가구에서 비교적 높은 이용성을 나타냈으나 시약용 펙틴을 첨가한 시험구에서는 실험에 사용된 대부분의 균들이 거의 생육하지 않았다. 그러나 흰쥐의 분변 미생물들을 혼합배양하였을 때 사과의 섬유질 특히 수용성 식이섬유질(SDF)과 펙틴질 첨가구에서 포도당 첨가구에 비하여 Bifidobacterium의 수가 다량 검출되었다.

• 한국식품영양학회지
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• 제8권1호
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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.