• 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.

• Food Science and Biotechnology
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• 제17권4호
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• pp.734-738
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• 2008

The physicochemical and in vitro physiological properties of soluble dietary fiber (SDF) from wax gourd (Benincasa hispida) pulp and peel were investigated. The pulp was composed of 11.4% SDF and 24.3% insoluble dietary fiber (IDF), while the peel contained 3.2% SDF and 43.3% IDE The predominant sugar in the SDF of the wax gourd pulp and peel was uronic acid, followed by galactose and rhamnose. The SDFs from the wax gourd pulp and peel gave similar elution patterns, with 4 main neutral sugar and uronic acid peaks eluted by 0.4, 0.5, 1, and 2 M ammonium acetate buffer. The pulp SDF had a much higher glucose retardation index (GRI) than the peel SDF for all measurement times. The pulp SDF showed strong growth-inhibiting activity against Escherichia coli and Clostridium perfringens, whereas the peel SDF produced strong growth-promoting activity against Bifidobacterium longum, Bifidobacterium infantis, and Lactobacillus brevis when compared to glucose.

• Journal of Microbiology and Biotechnology
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• 제34권2호
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• pp.330-339
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• 2024

Corn cobs were fermented with Aspergillus niger to produce soluble dietary fiber (SDF) of high quality and excellent food safety. In this work, the fermentation process was optimized by single-factor test and response surface methodology (RSM). The optimal fermentation conditions were determined to be a material-liquid ratio of 1:30, an inoculum concentration of 11%, a temperature of 32℃, a time of 6 days, and a shaking speed of 200 r/min. Under these conditions, the SDF yield of corn cob increased from 2.34% to 11.92%, and the ratio of soluble dietary fiber to total dietary fiber (SDF/TDF) reached 19.08%, meeting the requirements for high-quality dietary fiber (SDF/TDF of more than 10%). Scanning electron microscopy (SEM) and Fourier-transformed infrared spectroscopy (FT-IR) analysis revealed that the fermentation effectively degraded part of cellulose and hemicellulose, resulting in the formation of a loose and porous structure. After fermentation the water swelling capacity, water-holding capacity, and oil-holding capacity of the corn cob SDF were significantly improved and the adsorption capacity of glucose, cholesterol, and nitrite ions all increased by more than 20%. Moreover, the total phenolic content increased by 20.96%, which correlated with the higher antioxidant activity of SDF. Overall, the fermentation of corn cobs by A. niger increased the yield and enhanced the functional properties of dietary fiber (DF) as well.

• Journal of Nutrition and Health
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• 제29권3호
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• pp.278-285
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• 1996

Contents of insoluble(IDF), soluble dietary fiber (SDF), and total dietary fiber(TDF) of 30 foods which are consumed commonly by 80 Koeran male college students were determined by Prosky and colleagues' enzymatic-gravimentric method. Foods with highest intake frequency were rice, Kimch'i, and red pepper powder. TDF, IDF, and SDF contents of rice were 0.96, 0.59 and 0.37g/100g wet wt., respectively and tose of Kimch'i were 3.07, 2.19 and 0.88g/100g wet wt., respectively. Red pepper powder contained high amount of TDF(39.37) and IDF (33.13g/100g wet wt.). The TDF content of the 30 foods ranged from 0.70 to 39.37g/100g wet wt. Red pepper (39.37), dried laver(31.36), and dried sea mustard (37.77g/100g wet wt.) contained high amounts of TDF. The IDF content of the 30 foods ranged from 0.13 to 33.13g/100g wet wt. Red pepper powder (33.13), dried laver(15.55) and sesame(15.43g/100g wet wt.) contained high amounts of IDF. SDF of the 30 foods ranged from 0.01 to 25.66g/100g wet wt. Dried sea mustard(25.66), dried laver(15.81), coffee powder (13.17), and garlic(8.72g/100g wet wt.) were good sources of SDF. % ratio of SDF to TDF of the 30 foods was lower than 50% except soybean curd(94.27%), coffee powder (88.93%), garlic(86.17%), dried sea mustard(67.94%), and dried laver(50.41%). It is recommended to increase intake of seaweeds in order to supply TDF adn SDF properly.

• 한국식품과학회지
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• 제48권2호
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• pp.97-103
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• 2016

본 연구는 메밀 알곡에 비해 유효성분이 많음에도 불구하고 식품학적 가치가 떨어져 폐기되고 있는 메밀껍질을 기능성 식품소재로 활용하기 위해 메밀껍질을 효소로 분해하여 수용성 식품섬유를 생산하고자 하였다. 메밀껍질을 효소를 이용하여 72시간 분해하여 수용성 식품섬유의 수율을 측정한 결과, 72시간 효소분해 후 셀룰로스 및 헤미셀룰로스 분획으로부터 얻은 수용성 식품섬유는 각각 60.5 g/kg, 123.7 g/kg이었으며, 총 수용성 식품섬유의 수율은 129.8 g/kg이었다. 겔 크로마토그래피에 의한 수용성 식품섬유의 분자량 추이를 측정한 결과, 분해 시간이 증가함에 따라 저분자의 피크가 크게 증가하여 효소 반응 시간이 증가할수록 분해가 진행되었다. 효소분해되지 않은 메밀껍질의 수용성 식품섬유에 비해 효소분해에 의해 생산된 식품섬유소의 산화방지 활성이 높게 나타났으며, 대조군에 비해 높은 포도당 및 담즙산 흡수 지연효과를 보였다. 따라서 메밀껍질로부터 생산된 수용성 식품섬유소는 산화방지를 비롯한 포도당 및 콜레스테롤의 흡수저하 효과를 가진 건강기능식품 소재로 사용될 수 있을 것으로 기대된다.

• Journal of Ginseng Research
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• 제22권4호
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• pp.289-293
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• 1998

Six-year-old ginseng roots were divided into rhizome, main root (epidermis, cortex and xylem) and lateral root (big tail root, mid tail root and fine tail root) and the concentration levels of soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) in each part of the ginseng were investigated. The amount ratios of SDF to IDF (SDF/IDF) in various parts of the ginseng root were also compared. The concentration levels of SDF and IDF in the ginseng root were 6.56% and 15.41 %, respectively, where the level of SDF in main root was a little higher than that of lateral root. However the amount of IDF in main root was lower than that of lateral root. The SDF/IDF was highest in main root, 0.513, which was higher than that of lateral root or rhizome. The SDF/IDF was 0.704 in xylem, 0.478 in cortex, and 0.099 in epidermis of the main root and the SDF/IDF was 0.576 in big tail root, 0.463 in mid tail root, and 0.255 in fine tail root of the lateral root. It has been reported that SDF might have preventive effects on diabetes, obesity, high blood pressure, colon and rectum cancers, while IDF might have preventive effects on constipation. Therefore, main root of six-year- old ginseng root is thought to have a little different physiological activity from lateral or fine tail roots.

• 한국식품영양학회지
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• 제7권4호
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• pp.274-283
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• 1994

To provide the efficient application scheme of buckwheat dietary fiber and basic information of seed germination, buckwheat(Fagopyrum esculentum Moench) was germinated at 10$^{\circ}C$ for 7 days and the contents and composition of the total dietary fiber(TDF), insoluble dietary fiber(IDF), soluble dietary fiber(SDF) wire examined at 24 hour intervals. The TDF content in ungerminated seeds was 24.86o on dry weight basis. It decreased for the 1st day of germination, but gradually increased for 7 days afterwords. The contents of IDF and SDF in ungerminated seeds were 22.05, 1.42% respectively. The IDF and SDF contents decreased in the initial stage of germination, but then gradually increased. The composition of the IDF and SDF in the TDF during the germination period showed different tendencies. The IDF decreased with germination time until 5 days and then increased. The SDV increased until 5 days and then decreased gradually. The TDF contents obtained by AOAC method were generally higher than those obtained by Prosky method. The TDF contents obtained by the two method, however, were very closely correlated (r=0.9966, p< 0.01) The IDF(X1) and SDF(X2) showed the significant regression equation(p<0.01) with the root length(Y). The equation was Y: -12.6681+0.5089${\times}$ 1 $\div$ 0.6022Xa and R2 was 0.968.

• 한국식품조리과학회지
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• 제17권5호
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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.

• Journal of Nutrition and Health
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• 제29권10호
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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.

• 한국수산과학회지
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• 제46권4호
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• pp.337-342
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• 2013

Porphyra yezoensis is potentially an excellent source of dietary fiber, amino acids, and eicosapentaenoic acid (EPA) because this red seaweed is available in large quantities and is rich in polysaccharides, proteins, and n-3 fatty acids. This study determined the insoluble dietary fiber (IDF), soluble dietary fiber (SDF), neutral detergent fiber (NDF), acid detergent fiber (ADF), amino acid, and fatty acid contents of P. yezoensis harvested monthly from November 2011 to March 2012. The total dietary fiber (TDF) and IDF contents ranged from 27.2-34.9% and 18.5-26.9%, respectively, and were greater in March than November. The SDF content ranged from 4.9-8.4% and did not differ significantly during growth. Galactose and 3,6-anhydro galactose were the major sugars in IDF and SDF. The higher levels of galactose and 3,6-anhydro galactose in IDF might be due to associated porphyran-type polysaccharides. Mannose and xylose were also major sugars in IDF. The total amino acid contents decreased gradually from November to March. The total amino acid composition of Porphyra was dominated by alanine, glutamic acid, arginine, and aspartic acid. No significant changes in the fatty acid profile were observed throughout the study period. The dominant fatty acid during all seasons was EPA, which comprised as much as 50% of the total fatty acid content.