• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.808-813
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• 2002

This study investigated the effects of different kinds of dietary fibers, cellulose, psyllium husk, pectin and the Psyllium husk Plus Pectin, on the lipid concentration and hernobiochemical enzyme activity in male Sprague-Dawley rats. The experimental groups were divided into four groups : the cellulose group, the psyllium husk group, the pectin group and the psyllium husk Plus Pectin group. Dietary fiber was supplemented at 10% (w/w) levels in the diet. Body weight gain, food intake and relative tissue seight were not significantly different among the dietary groups. Concentrations of triglyceride and phospholipid of serum in the psyllium husk and the pectin groups were significantly lower than those of the cellulose and the psyllium husk plus pectin groups. Concentration of total cholesterol of serum in the psyllium husk plus pectin group was lower than other dietary groups. However, concentrations of triglyceride and phospholipid of liver in the psyllium husk and the pectin groups were significantly higher than those of the cellulose and the psyllium husk plus pectin groups. The hemobiochemical Parameters, total protein, albumin, glutamic pyruvic transaminase, glutamic oxaloacetic transaminase, alkaline phosphatase, lactate dehydrogenase and blood urea nitrogen in serum of the psyllium husk group were lower than other dietary groups. These results showed that dietary psyllium husk could have lowering effects on serum triglyceride concentration without any side effect of hemobiochemical enzyme activity in rats.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.367-377
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• 2018

In this study, baked rice donuts with added psyllium seed husk were manufactured and their quality and retrogradation characteristics were investigated. Control (Con) was made only with wheat flour; Psyllium seed husk in the amount of 8, 12, 16 and 20 grams was added to make rice donuts (P8, P12, P16 and P20). Higher amounts of psyllium seed husk reduced the moisture loss and baking loss, and increased the moisture content and water holding capacity of the donuts. The specific volume of Con was the highest of all the groups. As the amount of psyllium seed husk increased, the lightness and yellowness of the crumb decreased, and the redness of the crumb increased. Hardness also increased as the amount of psyllium seed husk increased. The hardness of P16 was the most similar to that of Con. The scanning electron microscopy images also identified that the structure of the donuts got denser as the amount of psyllium seed husk increased. Rate constant (k) of the rice donuts with psyllium seed husk were lower than that of Con. In conclusion, it is considered that P16 is the sample that is the most similar to Con in terms of texture, but the retrogradation was more retarded in P16 than Con.

• Food Engineering Progress
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• v.23 no.4
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• pp.283-289
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• 2019

This study was performed to determine the effect of psyllium husk addition on the physical properties of rice extrudates. Rice-based formulations mixed with psyllium husk (0, 7, 14 and 21%) were extruded at a die temperature of 140℃, screw speed of 200 rpm, and moisture content of 20%. As the content of psyllium husk increased, expansion ratio decreased, while piece density and specific length increased. Apparent elastic modulus, breaking strength, adhesiveness, and hardness augmented with an elevation in psyllium husk content. Lightness declined as psyllium husk content furthered, while redness, yellowness, and color difference intensified. Water soluble index and water absorption index increased with an increased amount of psyllium husk. In conclusion, the addition of psyllium affected the expansion of extruded rice snack possessing hard texture, small cells, and sticky texture due to higher water absorption during hydration.

• Journal of Industrial Technology
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• v.25 no.B
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• pp.229-239
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• 2005

Dietary powder from Plantaginis ovatae testa was prepared by mechnical milling/grinding of the outer layer of the seed. The crystalline/surface structures of its powder (100 mesh) were examined, and several physical functionalities including, water capacity, oil holding capacity, emulsion/foam properties and physiological functionality such as in-vitro glucose and bile acid retarding effects were also investigated. Water holding capacity(WHC) of psyllium powder was $33.71{\pm}0.10g$ water retained/g solid at room temperature, whileas oil holding capacity(OHC) for soybean or rice bran oil were about 1.80g oil retained/g solid. These values of WHC and OHC were about 5.6 times higher and 2.8 times lower than those of commercial ${\alpha}$-cellulose, respectively. Changes of pH showed a small effect on WHC, but WHC increased with temperature. Emulsion capacity of 2%(w/v) psyllium was about 60% level of 0.5%(w/v) xanthan gum but emulsion stability after incubation of 24 hours showed about 1.4 times improvement of xanthan gum(0.5%,w/v). Also, psylliume(above 2%, w/v) alone had higher foam capacity than that of xanthan(1.1 times) and especially, 1 or 2% addition of psyllium improved the foam stability of protein solution(1% albumin+0.5% $CaCl_2$) by factor of 3.3 and 6.0 times, respectively. The glucose and bile acid retarding effects of psyllium powder were relatively very excellent suggesting the prevention from diabetes and arteriosclerosis. Especially, psyllium showed the 3.7 and 3.3 times higher effect on in-vitro glucose and bile acid retardation than those of commercial ${\alpha}$-cellulose, respectively.

• Food Engineering Progress
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• v.23 no.2
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• pp.118-124
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• 2019

This study aims to investigate the physical properties of extruded psyllium husk upon the addition of emulsifiers. Three different emulsifiers-glycerol monostearate (GMS), polyglycerol ester (PGE), and sugar ester (SE)-were added to the mixture of psyllium husk and rice powder before extrusion. Extrusion was performed using a twin-screw extruder at 140℃ die temperature, 200 rpm screw speed, and 16% feed moisture content. The physical properties of psyllium husk extrudates including expansion ratio, specific length, piece density, texture profile, color properties, water soluble index, and water absorption index were evaluated. It was observed that the expansion ratio was the highest while the specific length and piece density were the lowest in the control which had no emulsifiers. Texture profile analysis showed that the apparent elastic modulus and breaking strength were highest in the extrudate with a PGE of 0.1%. The adhesiveness was found to be lowest in the extrudates with an SE of 0.1% and GMS of 0.5%. Lightness value was highest in the extrudate with a PGE of 0.1%. Color difference, water soluble index, and water absorption index were highest in the control. The results reveal that some physical properties of extruded psyllium husk were improved with the addition of emulsifiers. This finding provides useful information for the development of psyllium snacks with good physical characteristics.

• Nutritional Sciences
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• v.8 no.2
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• pp.83-88
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• 2005

This study was to investigate the effect of psyllium seed husk (PSYL) on postprandial glucose control and insulin secretion dynamics in Sprague-Dawley rats. In experiment 1, the rise in postprandial serum glucose was monitored during a 240-min period using a maltose loading test In normal rats given 16.6 mg/l00 g B.W./ml of PSYL orally, all the blood glucose levels during the 240-min period did not show statistically significant differences from the corresponding levels in normal rats given water. However, in streptozotocin-induced diabetic rats given the same amount of PSYL, the blood glucose level at 30 min was significantly lower than that in diabetic rats given water, and the peak time of the rise in the postprandial glucose was delayed In experiment 2, the normal (N) and diabetic (Db) rats were given PSYL (25 mg/l00 g B.W./ml/day) orally for 5 days. Blood samples were collected in order to measure the s-glucose and s-insulin levels. The final s-glucose level at day 5 in Db-PSYL was significantly lower than that in the corresponding control rats (Db-CONT) and the final s-insulin level in Db-PSYL was significantly greater than that in Db-CONT. In vitro 40-min pancreas perfusion was performed at day 5 in order to examine the insulin secretion dynamics. Results showed that the amounts of insulin secreted during the first phase (11-20 min) and the second phase (21-40 min) in the Db-PSYL were significantly greater than those in Db-CONT. Therefore, it is concluded that psyllium seed husk could be beneficial for controlling postprandial glucose levels in the stretozotocin-induced diabetic rats, and it may be partially mediated by insulin secretion dynamics.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.2
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• pp.466-474
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• 2005

Four kinds of decoctions (Wolbi-tang, Wolbigachul-tang, Wolbigabanha-tang and Wolbi-tang with Psyllium Husk diet)was prescribed to examined the therapeutic effects on hyperlipidemia. Four decoctions prepared from the prescriptions were respectively administrated to the corpulent rats induced by a high cholesterol diet. Wolbi-tang mollified the increasing rate of the body weight, and decreased the amount of food eaten. It slightly increased the concentrations of blood Tc, blood TG, blood FFA, and lipids in feces, and decreased the contents of blood HDL-c. Wolbigachul-tang mollified the increasing rate of the body weight, and decreased the amount of food eaten. It decreased the amount of FFA and HDL-c lipids in the blood. Wolbigabanha-tang mollified the increasing rate of the body weight, and decreased the amount of food eaten. Also, it decreased the concentrations of blood glucose. However, it increased the content of blood HDL-c. Wolbi-tang with Psyllium Husk diet mollified the increasing rate of body weight, and decreased the amount of food eaten. Also, it slightly decreased the concentrations of blood TG and blood FFA, but increased the concentrations of blood Tc. Considering the above results, four kinds of decoctions(Wolbi-tang, Wolbigachul-tang, Wolbigabanha-tang and Wolbi-tang with Psyllium Husk diet) could be applied for the treatment of obesity, and Wolbigabanha-tang would be the most recommendable among them.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.469-473
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• 2003

This study was conducted to determine the effect of a mixture of two water-soluble dietary fibers, psyllium husk and glucomannan, on serum lipids, fecal fat excretion and body fat. Twenty one female Sprague-Dawley rats were randomly assigned into three groups (control, pair-fed control and test group) and fed a high saturated fat (20% lard) diet (control diet) or a test diet (psyllium husk and glucomannan added to the control diet at the level of 0.9% and 0.68%, respectively) for 8 weeks. Pair-fed control rats were allowed to eat the amount of diet consumed by test group the preceding day. The body weight gain and food efficiency ratio of test group were significantly lower compared with these of control group. The mean values of body weight gain and food efficiency ratio were lower in test group than in pair-fed control group, but the difference was not significant. There were no differences in food intake. The dry weight and water content of feces and fecal fat excretion were markedly greater in test group than in control groups. Serum total cholesterol and triacylglycerol levels were significantly lower in test group than in two control groups.1'he rats of two control groups had higher body fat contents than that of test group. These results indicate that the combination of the two water-soluble dietary fibers, psyllium husk and glucomannan, can be used as a potent lipid-lowering agent in individuals consuming high saturated fat diet.

• Proceedings of the Korean Nutrition Society Conference
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• 2004.05a
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• pp.171-171
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• 2004

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1377-1384
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• 2003

This study investigated the effects of different types of dietary fats and fibers on the concentrations of serum and liver lipids and biochemical index in male Sprague-Dawley rats for 6 weeks. The experimental groups were divided into three groups; 5% corn oil +5% cellulose (CO group),10% corn oil +10% psyllium husk (CO +PH group) and 10% lard +10% psyllium husk (LA+ PH group). Body weight gain and FER (food efficiency ratio%) decreased significantly in the LA+PH group and decreased slightly in the CO+PH group compared with the CO group. Food intake and tissue weights were not significantly different among the dietary groups. Concentrations of serum total cholesterol decreased significantly in the CO + PH group compared with the CO group, but no significant different in the LA + PH group. Concentrations of serum triglyceride and phospholipid decreased significantly in the CO+PH and the LA+PH groups compared with the CO group. Liver cholesterol concentration was significantly decreased in the LA+PH group compared with the CO and the CO+PH groups. Glutamic pyruvic transaminase activity was significantly increased in the LA + PH group compared with the CO and the CO + PH groups. However, lactate dehydrogenase and blood urea nitrogen was significantly decreased in the LA+ PH group compared with the CO and the CO +PH groups. The others biochemical parameters, total protein, albumin, glucose, glutamic oxaloacetic transaminase, alkaline phosphatase were not significantly different among the dietary groups. These results showed that the lowering effect of dietary psyllium husk on serum lipid concentrations was more pronounced in the corn oil -feeding group than in the lard-feeding group as dietary fat source.