• The Korean Journal of Food And Nutrition
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• v.11 no.5
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• pp.488-492
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• 1998

This study was performed to investigate the influcence of various dietary fiber sources in Korea for activities of bacterial enzymes (${\beta}$-glucosidase, ${\beta}$-glucuronidase) and amounts of putrefactive product (indole) in aged rats. ${\beta}$-Glucosidase activity in the intestinal content was significantly lower in the seamustard 15% group than in other groups whereas the activity of ${\beta}$-glucuronidase was higher in the mugwort 15% group than other experimental groups. The amount of indole and pH in the intestinal content of aged rats were significantly lower in mugwort groups than in other groups.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.635-638
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• 2006

The effects of raw and processed small black soybean powders on dietary fiber content and gastrointestinal function in rats were investigated. The crude oil, protein, and ash contents of raw small black soybean powder were not significantly different from those of processed small black soybean powders. The germination process increased soluble and insoluble dietary fiber contents significantly, as compared to raw small black soybean powder. The germinated small black soybean powder diet led to a significantly different food intake than the basal diet in both normal and loperamide-induced constipated rats. The body weight gains of the experimental groups, however, were not significantly different from that of the basal diet groups for both the normal and loperamide-induced rats. The gastrointestinal transit times and fecal weights for normal and loperamide-induced rats consuming the processed small black soybean powder diet were significantly different from those on a basal diet. These results suggest that the processes of cooking and germinating the small black soybean might contribute to acceleration of fecal excretion in both experimental normal and constipation model rats.

• Journal of Nutrition and Health
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• v.29 no.10
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• pp.1142-1149
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• 1996

This study was conducted to determine changes in th contents and composition of dietary fiber during the growth of soybean sprout. Soybean was soaked in water at $25^{\circ}C$ for 2hrs and cultivated at 2$0^{\circ}C$ for 7 days under dark condition. The soybean sprouts were divided into cotyledon and axis and sampled every 24hrs. The analysis methodlogies used were Van Soest's NDF, AOAC's ADF and lignin and Prosky's IDF, SDF, TDF. The weight of 100 sprouts increased gradually from 20.26g to 90.12g during the growth periods. The weight increased to 344.9% of the original weight. The germination rate was 100% after soaking at $25^{\circ}C$ for 2hrs. Root length increased gradualy from 0.6cm at 1st day to 17.2cm at 7th day. The crude ash and crude fat contents showed no significant change in the cotyledon and axis. The crude protein contents increased in the cotyledon and axis, whereas the total carbohydrate content didn't have general tendency. The insoluble dietary fiber(IDF), soluble dietary fiber(SDF) and total dietary fiber(TDF) contents of cotyledon were no significantly different from 20.01%, 1.45%, 21.46% at 1st day to 22.75%, 2.07%, 24.82% at 7th day on dry basis. In axis those contents increased from 23.19%, 1.97%, 25.16% at 1st day to 32.78%, 3.02%, 35.80% at 7th day, respectively. The neutral detergent fiber(NDF) contents of cotyledon and axis increased from 4.35% to 6.39% and from 6.44% to 26.60% respectively on dry basis. The acid detergent fiber (ADF) contents of cotyledon and axis increased from 2.84% to 4.91% and from 2.5% to 4.7%, but there were no significantly different in the hemicellulose and lignin contents on dry basis. The hemicellulose and lignin contents of axis increased with culture periods from 1.70% to 4.41% and from 0.20% to 2.11%, respectively. The cellulose contents increased from 4.54% to 20.35% on dry basis.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.28-41
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• 2014

The distinctive physiological effect of dietary fiber in the body were studied according to contents and characteristics of each fiber component. In the present study, the composition of fiber in vegetables was investigated, and the effect of heat treatments on fiber content was studied. Contents of total pectin were 0.89~2.75 g/100 g on dry weight basis, with most contents from 1~2 g/100 g. The hot water soluble pectin (HWSP) content of vegetables ranged from 0.33~0.98 g/100 g, sodium hexametaphosphate soluble pectin (HXSP), from 0.29~0.81 g/100 g and HCl soluble pectin(HCLSP), from 0.30~1.40 g/100 g. HCLSP showed the greatest variation according to the type of vegetables. Every vegetable types showed similar contents of these three pectic fractions. Fiber contents of vegetables ranged from 8.8~23.8% for cellulose, 0.6~10.6% for hemicellulose, 1.0~5.2% for lignin, 10.9~25.4% for acid detergent fiber (ADF) and 11.8~31.9% for neutral detergent fiber (NDF) on dry weight basis. Especially, peppers showed higher contents of NDF than the other vegetables. It was found that a great portion of NDF, which is total insoluble dietary fiber, was composed of cellulose since cellulose constituted 63% of NDF. Heat treatment reduced total pectin content in all vegetables regardless of the heating methods and the greatest reduction was observed upon boiling. HWSP content increased, whereas HXSP and HCLSP contents decreased. Heat treatment increased the NDF, ADF and cellulose contents, and most changes were due to changes in cellulose content. The values of hemicellulose and lignin showed irregular pattern upon heating. Contents of total dietary fiber (TDF) were 1.20~7.11% on fresh weight basis. Garlic, edible burdock and pepper leaf showed higher contents of TDF than other vegetables. It was found that a great portion of TDF was composed of insoluble dietary fiber.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.4
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• pp.603-615
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• 2008

Dietary fiber is an inevitable component in pig diets. In non-ruminants, it may influence many physiological processes in the gastrointestinal tract (GIT) such as transit time as well as nutrient digestion and absorption. Moreover, dietary fiber is also the main substrate of intestinal bacteria. The bacterial community structure is largely susceptible to changes in the fiber content of a pig's diet. Indeed, bacterial composition in the lower GIT will adapt to the supply of high levels of dietary fiber by increased growth of bacteria with cellulolytic, pectinolytic and hemicellulolytic activities such as Ruminococcus spp., Bacteroides spp. and Clostridium spp. Furthermore, there is growing evidence for growth promotion of beneficial bacteria, such as lactobacilli and bifidobacteria, by certain types of dietary fiber in the small intestine of pigs. Studies in rats have shown that both phosphorus (P) and calcium (Ca) play an important role in the fermentative activity and growth of the intestinal microbiota. This can be attributed to the significance of P for the bacterial cell metabolism and to the buffering functions of Ca-phosphate in intestinal digesta. Moreover, under P deficient conditions, ruminal NDF degradation as well as VFA and bacterial ATP production are reduced. Similar studies in pigs are scarce but there is some evidence that dietary fiber may influence the ileal and fecal P digestibility as well as P disappearance in the large intestine, probably due to microbial P requirement for fermentation. On the other hand, fermentation of dietary fiber may improve the availability of minerals such as P and Ca which can be subsequently absorbed and/or utilized by the microbiota of the pig's large intestine.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.45-52
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• 2013

Brewer's spent grain (BSG) is a by-product of beer manufacturing. This study was conducted to evaluate the effect of dietary fiber extracts from brewer's spent grain on quality characteristics of chicken patties. The total fiber content of BSG dietary fiber extracts after extraction increased from 58.11% to 68.57%, and the extracted dietary fiber extracts were added to chicken patties at 0, 1, 2, 3, and 4%, respectively. The effects of the BSG dietary fiber extracts on pH, color, cooking loss, reduction in patty diameter, salt-soluble protein solubility, texture, and sensory characteristics of chicken patties were evaluated. The addition of BSG dietary fiber extracts decreased pH and lightness values, and increased redness and yellowness. Chicken patties formulated with 3-4% BSG dietary fiber extracts had the lowest cooking loss among all treatments (p<0.05). The diameter of chicken patties was not affected by the addition of BSG dietary fiber extracts. Additionally, no significant difference was observed in salt-soluble protein solubility after adding 3% BSG dietary fiber extracts compared to that in the control. Textural and sensory properties were different among the chicken patties, and the 3% BSG dietary fiber-added chicken patty had the highest acceptability. Our results indicate that 3% BSG dietary fiber extract can be used as a good source of dietary fiber for improving the quality characteristics of chicken patties.

• Korean Journal of Food Science and Technology
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• v.25 no.3
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• pp.225-231
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• 1993

Total dietary fiber and crude fiber contents were analyzed for 54 different kinds of Korean vegetable foods by AOAC method. On the fresh matter basis, total dietary fiber and crude fiber contents of tested food samples ranged from $1.19{\sim}10.35%,\;0.19{\sim}1.28%$ in cereals, $1.12{\sim}1.81%,\;0.29{\sim}0.64%$ in potatoes, $2.05{\sim}18.14%,\;0.38{\sim}4.42%$, in pulses, $0.99{\sim}7.42%,\;0.35{\sim}2.61%$ in fresh vegetables, $2.28{\sim}41.14%,\;0.97{\sim}20.96%$ in processed vegetables, $0.19{\sim}2.91%,\;0.10{\sim}0.79%$ in fruits, $4.27{\sim}10.83%,\;0.96{\sim}4.62%$ in nuts and seeds, $1.62{\sim}3.94%,\;0.79{\sim}0.89%$ in mushrooms, $28.70{\sim}38.19%,\;2.17{\sim}6.41%$ in seaweeds, and $4.65{\sim}6.67%,\;2.49{\sim}3.44%$ in seasonings, respectively. The ratio of total dietary fiber/crude fiber contents ranged from 2 to 13, showing a wide variation among food commodities, necessitating the analysis of total dietary fiber content for individual food items.

• The Journal of Korean Society for School & Community Health Education
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• v.12 no.3
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• pp.43-64
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• 2011

Objectives: The purpose of this study was to provide the nutritional education data of the fruit and vegetable eating habits and dietary fiber intake of male and female high school students in the Daegu area. Methods: A survey was conducted on 300 male/female students from four general high schools in the City of Daegu, and the survey included questions ongeneral characteristics, dietary habits, eating behavior patterns and dietary intake. A 24-hour recall method was used for the dietary intake, and the surveyed dietary intake information was analyzed using the Computer Aided Nutritional analysis program (CAN 3.0)--dietary fiber intake, in particular. The data was analyzed using the SPSS window 12.0 program. Results: The average ages of boys and girls were 16.8- and 15.6-years old, respectively. A classification based on BMI showed the following: the low-weight student group was comprised of 10.3% boys and 31.6% girls; the normal-weight group 68.4% boys and 67.5% girls; and the overweight group 21.3% boys and 0.9% girls, whereby showing a significant difference between boys and girls. Vegetable intake showed the following: the ratio of the response of 'taking it once a day' was more than 70%, which showed the low frequency of fruit intake; the ratio of 'taking it more than five times a week' was 53.0% for boys and 68.4% for girls, which showed a higher intake frequency for girls over boys; and the daily dietary fiber per 1,000kcal was 7.1g for boys and 8.2g for girls, whereby showing a significant difference between boys and girls. The meals that contributed most to dietary fiber intake were the school meals, whereas the dietary fiber intake rate through breakfast was the lowest among the three daily meals. The food groups that contributed to dietary fiber intake were vegetable, grains and flavoring matters for boys and vegetable, grains and fruits for girls. Conclusions: In order to increase the daily dietary intake for growing adolescents, who are in an important stage for building the foundation of health, it's recommended that, in addition to the supplement for insufficient dietary fiber through a regular breakfast consisting of high dietary fiber content foods, nutrition-related education about the effects of dietary fiber on the human body be conducted.

• Journal of Food Hygiene and Safety
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• v.38 no.3
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• pp.164-169
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• 2023

Vegetables are rich sources of dietary fiber, which exhibit various health benefits. In the Republic of Korea, vegetables are consumed after cooking using different methods. However, they are most commonly eaten raw or blanched. In this study, chamnamul, sesame leaf, Fischer's ragwort, burdock root, and garlic stem from Korea were analyzed according to the Korean Food Code, and changes in dietary fiber content after blanching were compared. Blanching reduced the total dietary fiber (TDF) content in chamnamul (from 3.67±0.03 to 2.61±0.14 g/100 g), burdock root (from 4.95±0.40 to 3.89±0.10 g/100 g), and sesame leaf (from 4.32±0.12 to 3.65±0.17 g/100 g), but increased it in Fischer's ragwort (from 6.09±0.49 to 6.43±0.01 g/100 g) and garlic stem (from 4.52±0.35 to 5.09±0.04 g/100 g). Sucrose, glucose, and fructose were detected in the vegetables; however, sesame leaf did not have sucrose. Fresh burdock root had the highest sucrose content (1.71±0.07 g/100 g) whereas garlic stem had the highest glucose and fructose content (1.65±0.02 and 1.73±0.02 g/100 g, respectively) compared with other vegetables. Upon blanching, the free sugar content of vegetables decreased for all sugars except for sucrose, which increased in Fischer's ragwort (from 0.10±0.01 to 0.14±0.01 g/100 g) and garlic stem (from 0.76±0.00 to 0.83±0.01 g/100 g). These results can provide information on blanching-associated changes in the content of dietary fiber and free sugar in foods prepared using these vegetables.

• Preventive Nutrition and Food Science
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• v.8 no.2
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• pp.173-178
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• 2003

The present study was conducted to determine a high-fiber variety of sprout bean and bean sprout. Sixty-six varieties of Korean sprout beans and thirty varieties of Korean bean sprouts were analyzed for their total dietary fiber (TDF) using a combination of enzymatic and gravimetric methods adopted by AOAC. The average and range of the TDF contents of the 66 varieties of sprout beans were 21.73$\pm$2.43% and 16.60~29.2% (dry basis), respectively. The top five types of sprout beans with high TDF anions the 66 samples were KLG10658 (29.2%), Dawonkong (28.46%), Sohokong (25.66%), Moohankong (25.465%) and Samnamkong (24.94%). The mean TDF content of sprout beans was relatively high in the variety with yellow seed coat color and a smaller seed size (<15 g/100 seeds) than the ones with other colors and of medium or large seed size. The average and range of the TDF content of the 30 varieties of bean sprouts were 24.48$\pm$3.9% and 18.3~33.38%, respectively. Dawonkong sprouts showed the highest TDF content (33.38%). The average TDF content of bean sprouts was 1.16 times higher than that of the corresponding seed beans. The TDF content of bean sprouts did not significantly change during the days of culture. The TDF content in the different parts of the bean sprout were high in the order of roots, hypocotyl and cotyledon.