• Journal of Nutrition and Health
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• v.28 no.1
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• pp.23-32
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• 1995

This study was performed to investigate the influence of dietary fibers from the whole foods on the serum lipid level and bowel function in rats. The fiber sources of experimental diets were prepared by drying and milling of cereal(rice bran), vegetables(Korean cabbage, radish), fruit(apple), and sea weeds(laver, sea tangle). Each of fiber sources was mixed into the diet to make the 5% level of total dietary fiber. Male rats of Sprague-Dawley strain were blocked into 8 groups : FF, CC, CE, V1, V2, ER, S1, and S2. The animals were fed ad libitum each of experimental diets for 4 weeks. Serum triglyceride level was not significantly different among groups. The laver group showed the lowest level in the serum total cholesterol. The Korean cabbage group showed the highest level in the serum HDL cholesterol. The longest transit time was observed in the fiber free group and the shortest transit time was observed in the sea tangle group. Absorption rates of calcium were especially lower in the Korean cabbage and the sea tangle groups than the other groups. Magnesium and phosphorus absorption rates were influenced by SDF(Soluble Dietary Fiber) intake and TDF(Total Dietary Fiber) intake, respectively. Mucosa weight in the small intestine showed the tendency to increase by increasing of IDF (Insoluble Dietary Fiber) intake. especially the Korean cabbage group was the heaviest. The activity of maltase in the mucosa of small intestine was the lowest in the radish group.

• Journal of Life Science
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• v.9 no.5
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• pp.497-503
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• 1999

Change on the structural carbohydrate(several fiberous components) was determined by vegetables(crown daisy and butterbur)-cultivated in Ulsan, Kyungnam, Korea-as its stage of maturity developed. Samples were separated into leaf and stem, which were dried at 7$0^{\circ}C$ for 24hr, and ground to pass a 1mm screen. They were subjected to moisture, crude protein, crude fat and several dietary fiber-DF(dietary fiber, include unavaible components), NDF(neutral detergent fiber), ADF(acid detergent fiber), lignin, hemicellulose, cellulose and protein corrected NDF(c-NDF), IDF(indigestible fiber, include lignin, hemicellulose and cellulose). In general, structural carbohytrate(several dietary fiber) of vegetable was affected by the growth stage. In case of crown daisy and butterbur, dietary fiber in leaf was higher than DF in stem.

• 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.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.405-412
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• 2017

To aid in the development of a food nutrient database that provides the dietary fiber composition of eat-out Korean foods, we determined the total dietary fiber (TDF) content in the eat-out Korean foods Muchim, Bokkeum, and Guk (Tang) using a dietary fiber autoanalysis instrument. A total of 59 samples were collected from Gangwon-do, Gyeonggi-do, Gyeongsangdo, Seoul, Jeonla-do, and Chungcheong-do. First, among 14 samples of Muchim, the TDF content of Kkaennip namul, Goguma-julgi-namul, and Dallae-namul (4.33~6.24, 3.16~5.07 and 3.70~4.99 g/100 g, respectively) was higher than the other types of Muchim. There was no significant difference in TDF content of Muchim (p>0.05) among locations. Among 13 samples of Bokkeum, the TDF content of Pyogo-beoseot-bokkeum (4.77~6.66 g/100 g) and Miyeok-julgi-bokkeum (4.16~7.47 g/100 g) was higher than the other types of Bokkeum. The TDF content of Pyogo-beoseot-bokkeum in Gyeongsang-do was the lowest and the TDF content of Miyeok-julgi-bokkeum in Gangwon-do was the highest (p<0.05). The TDF content of spinach soybean paste soup (1.34~2.21 g/100 g), Dakgogi-yukgaejang (1.61~2.45 g/100 g), duck stew (1.25~2.80 g/100 g) and spicy yellow croacker stew (1.70~2.27 g/100 g) were higher than the other types of Guk (Tang). There was no significant difference in TDF content of Guk (Tang) among locations (p>0.05).

• Journal of Nutrition and Health
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• v.31 no.4
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• pp.809-822
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• 1998

Retarding effects of the dietary fibers from persimmon peels (PTDF ; total dietary fibers, PIDF ; insoluble dietary fibers, PSDF ; soluble dietary fibers) and dried jujubes (JTDF ; total dietary fibers, JIDF ; insoluble dietary fibers, JSDF ; soluble dietary fibers) on glucose, bile acid and cadmium transport were evaluated by in vitro dialysis sack method. These effects were compared with those of commerical citrus pectin, CM-cellulose (CMC) and $\alpha$-cellulose. Yields of PTDF, PIDF and PSDF on wet weight basis were 14.04% , 11.61%, 1.76%, respectively, and those from dried jujubes were 14.80%, 9.98% and 2.80%, respectively. The amount of soluble fibers in JTDF was higher than PTDF. Soluble fibers had the retarding effects on glucose transport but insoluble fibers did not have. CM-cellulose showed the greatest retarding effect, which was followed by citrus pectin and JSDF. Among the soluble fibers, PSDF had the lowest retardig effect. Retarding effect of TDF was dependent upon the amount of SDF in TDF. Regarding bile acid dialysis , insoluble dietary fibers as well as soluble dietary fibers showed the retarding effects, among which JSDF had the greatest retarding effects, among which JSDF had the greatest retarding effect, followed by citrus pectin. Among the extracted fibers, dietary fibers from dried jujubes were more effective than these from persimmon peels, and SDF seemed to show higher retarding effects than IDF and TDF. On cadmium transport retardation , all dietary fibers except $\alpha$-cellulose had the retarding effects and PSDF showed the greatest effect which was followed by PIDF and CMC, The extracted fibers showed higher retarding effect on Cd transport than glucose and bile acid transport, and dietary fibers from persimmon peels showed higher retarding effects than those from dried jujubes.

• Food Science and Biotechnology
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• v.15 no.5
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• pp.746-751
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• 2006

The effects of resistant starch (RS) and non-starch polysaccharide (NSP) addition on the properties of hard wheat flour were investigated. Total dietary fiber (TDF) levels of various NSP ranged from 78.3-100.0%, but TDF and RS levels of autoclaved RS3 and cross-linked RS4 were 16.1 and 35.0% and 13.2 and 90.9%, respectively. DF-supplemented flour increased swelling power, but RS4-supplemented flour exhibited the lowest it. Solubility increased with the addition of pectin and RS3, but decreased with the addition of cellulose and RS4. RS-supplemented flour had increased lightness (L), but decreased values of redness (a) and yellowness (b). RS3 and pectin increased the dough development time, but RS4, cellulose, and chitosan decreased it. The water absorptions of pectin- and RS4-supplemented flours increased, however the dough stability decreased. The initial pasting temperatures of RS- and NSP-supplemented flours increased regardless of amount added, but the maximum peak viscosity decreased for all except the pectin-supplemented flour.

• 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.

• Food Science and Biotechnology
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• v.18 no.4
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• pp.948-953
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• 2009

Apple and apricot powders (APL-P and APR-P) were produced from apple and apricot fruits and they were used in cookie formulation at the levels of 10-40% (in flour bases). The APL-P and APR-P were rich in terms of total dietary fiber (TDF) and antioxidant power. The APR-P supplemented cookies had higher spread ratio and lower hardness values than the APL-P supplemented ones at all addition levels. The color values of the APR-P supplemented cookies were all acceptable. Overall sensory scores of the cookies supplemented with APL-P and APR-P were not significantly different from the control up to 20% addition. TDF contents of the supplemented cookies increased significantly with increasing addition level (p<0.01). The replacement of flour by APL-P and APR-P in wire-cut cookies showed that the physical characteristics and textural properties of the cookies were significantly affected (p<0.01) and APR-P appeared to be a more suitable replacer of flour than APL-P. Addition of both fruit powders upto 20% into the cookie formulation were evaluated as acceptable in terms of the sensory properties.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.503-509
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• 2001

The effects of salting methods on textural properties of Kakdugi were evaluated during fermentation at 1$0^{\circ}C$ for up to 52 days. Kakdugi samples were prepared by 4 different salting methods at final salt concentration of 1.5%, which is appropriate for organoleptic quality. The salting methods for radish cubes(2 cm size) of Kakdugi were as follows; 1) Treatment S-1: spraying dry salt uniformly on to the radish cubes at 1.5%(w/w) and holding for 1 hr, 2) Treatment S-5: spraying dry salt uniformly on to the radish cubes at 1.2%(w/w) and holding for 5 hr, 3) Treatment B-1: brining radish cubes in a 8.5%(w/v) salt solution for 1 hr, 4) Treatment B-5: brining radish cubes in a 4.0%(w/v) salt solution for 5 hr. The contents of water soluble pectin, total soluble solid and PG activity were increased as the fermentation periods increased. A majority of total dietary fiber(TDF) consisted of soluble dietary fiber(SDF), and the amount of insoluble dietary fiber(IDF) was relatively small in Kakdugi during fermentation. Furthermore, an increase in SDF and a consequent decrease in IDF contents were observed with the fermentation time increased.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.470-476
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• 2008

In this study, we assessed the effects of heat treatment on the in vitro hydrolysis indices of commercial Saengshik. Thermal treatment on grain flour and commercial Saengshik increased soluble dietary finer(SDF) and insoluble fiber(IDF), while total dietary fiber(TDF) content remained nearly constant regardless of thermal treatment. Among the samples, COS(Commercial Ohaeng Saengshik) showed the highest TDF and IDF content in raw and heated samples. Additionally, the resistant starch(RS) contents in unheated samples were shown to be high. After heating, the RS levels of all the samples were reduced significantly, by over 12%. The degree of gelatinization in the unheated samples was lower than that of the heated samples, whereas the degree of retrogradation in the unheated samples was higher than that of the heated samples. The hydrolysis indices(HI) of the unheated samples were relatively low, whereas the heated group evidenced high levels. The HI must be affected by content of RS and IDF in samples.