• KSBB Journal
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• v.22 no.4
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• pp.265-269
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• 2007

Fucoidan from sea tangle (Laminaria japonica) was isolated by hot water extraction, and partially purified. The in-vitro glucose and bile acid retarding effects of the partially purified fucoidan were investigated. Fucoidan exhibited 27.06$\sim$21.42% of retarding index for glucose and 33.50$\sim$27.02% of retarding index for bile acid during in vitro dialysis experiment for 2 hours. These retarding effects on glucose and bile acid diffusion was considered as a relatively good or very good, suggesting the prevention from diabetes and arteriosclerosis of some extent.

• Journal of Nutrition and Health
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• v.29 no.7
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• pp.738-746
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• 1996

In order to anticipate the physiological function of dietary fibers, glucose and bile acid retarding effects were experimented by using in vitro methods based on dialysis for commercial fibers and dietary fiber residue of food samples. The glucose retarding effect in commercial fibers increased in the order of alginic acid, guar gum, CM-cellulose, citrus pectin > apple pectin > $\alpha$-cellulose and the effect in food fiber residues increased in the order of sea mustard > Korean cabbage, apple > rice bran, barley, soybean, and tangerine. The bile acid retarding effect in commercial fibers increased in the order of citrus pectin, guar gum > CM-cellulose, alginic acid > apple pectin > $\alpha$-cellulose and the effect in food fiber residues increased in the order of barley, rice bran > sea mustard > tangerine > Korean cabbage, soybean > apple. The higher the retarding effect of glucose movement through the dialysis membrane, the more effective the control of the human blood glucose level. As the retarding effect of bile acid movement across the dialysis membrane increased, the human serum cholesterol level correspondingly reduced. Consequently these in vitro methods can be used as a preceding test before undertaking animal and human experiments to predict the physioloical effects of fiber residues from diverse food samples as well as commercially refined fibers.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.97-103
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• 2016

This study was conducted for the production of water-soluble dietary fiber (SDF) from buckwheat hulls by using Celluclast or Viscozyme. The functionality of this SDF, including antioxidant activity, glucose- and bile acid-retardation effects in vitro, was measured. SDF yields from cellulose and hemicellulose fractions were 60.5 and 123.7 g/kg dry matter, respectively. Analysis of molecular weight distribution of SDF by using gel chromatography showed that SDF degradation increased with increase in reaction time. The antioxidant activity of SDF obtained by enzymatic hydrolysis was higher than that of dietary fiber without enzyme treatment. SDF showed higher retardation effects on glucose and bile acid than the sample without dietary fiber did. The results of this study suggested that SDF produced from buckwheat hull by enzymatic hydrolysis is a good source of functional food material because of its high antioxidant activity and glucose- and bile acid-retardation effects.

• 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.