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Insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) extracted from wheat bran were modified by snail enzyme and their physicochemical properties (water retention capacity and oil retention capacity), functional properties (cholesterol adsorption capacity, glucose adsorption capacity and antioxidant activity) and structural characterizations were evaluated. The results showed that snail enzyme modification led to the significant increase in oil retention capacity of IDF, glucose adsorption capacity and cholesterol adsorption capacity of IDF and SDF. Enzymatic modification also markedly improved the DPPH radical scavenging capacity and reducing power of IDF and SDF. Meanwhile, scanning electron microscopy (SEM) analysis indicated the microstructures of IDF and SDF powders were significantly changed. Fourier transfer-infrared spectrometry (FT-IR) showed that snail enzyme modification could degrade the part of cellulose and hemicellulose of IDF and SDF. All these improved physicochemical and functional properties of IDF and SDF might depend on their structural changes. It suggested that snail enzyme modification could effectively improve physicochemical and functional properties of IDF and SDF from wheat bran.

Phytase is added to swine diets to improve the utilization of phytate-bound P in swine diets. This provides financial and environmental benefits to the pig industry. However, it is unclear if phytase works equally well in all dietary circumstances. The objective of this experiment was to determine if insoluble fiber affects the efficacy of the phytase enzyme in nursery pigs when fed diets limiting in P content. A total of 480 pigs (initial BW 5.48 ± 0.14 kg) were blocked by BW and randomly assigned (10 pigs per pen) to treatment within the block. A common nutrient-adequate diet was fed from days −14 to −5, and two basal P deficient diets (either a corn-soy diet containing 0.16% standardized total tract digestible [STTD] P [low insoluble fiber [LF]], or a corn-soybean meal plus 20% corn bran containing 0.14% STTD P [high insoluble fiber [HF]]) were fed from days −5 to 0 to acclimate pigs to a P deficient diet. From days 0 to 21, pigs received eight dietary treatments (six pens per treatment: n = 6). Experimental diets consisted of LF supplemented with one of four levels of added phytase (0, 109, 218, and 327 phytase units [FTU]/kg; Quantum Blue 5 G, AB Vista, Wiltshire, United Kingdom) expected to provide 0.16, 0.21, 0.26, and 0.31% STTD P, respectively, or HF supplemented with one of the same four levels of added phytase expected to provide 0.14, 0.19, 0.24, and 0.29% STTD P. Titanium dioxide was added to the diet at 0.4% as an indigestible marker. On day 21, one pig representing the average BW for each pen was euthanized, and fibulae were collected and analyzed for bone ash. Fecal samples were collected from each pen on days 19–20. Data were analyzed using PROC MIXED of SAS. There were no interactions between insoluble fiber and phytase for any of the variables evaluated. For days 0–21, adding phytase increased ADG (P < 0.001) with the response being linear (P < 0.001), whereas insoluble fiber decreased ADG (P = 0.033). There were no effects of phytase or insoluble fiber on ADFI (P = 0.381 and P = 0.632, respectively). Phytase improved G:F ratio (P < 0.001) with the response being linear (P < 0.001). Insoluble fiber tended to decrease G:F ratio (P = 0.097). Phytase increased bone ash (P = 0.005) with the response being linear (P = 0.001), but there was no effect of insoluble fiber (P = 0.949). Phytase did not affect the apparent total tract digestibility of DM, NDF, or ADF (P > 0.050), whereas insoluble fiber decreased the ATTD of DM (P < 0.001), NDF (P < 0.001), and ADF (P < 0.001). In conclusion, the addition of insoluble fiber did not affect the ability of phytase to improve growth performance and bone mineralization in nursery pigs fed a P deficient diet.

This study investigated the effects of different particle sizes of sterilized wheat bran (100–200, 200–300 and 300–400 μm), their replacement levels at 5, 10, and 15% (based on flour w/w) and also their fermentation by Saccharomyces cerevisiae PTCC 5052 on the qualities of Tafton bread. Measurements indicated how these parameters affected pH, TTA, phytic acid, protein, ash, fat, soluble and insoluble dietary fiber contents in sterilized wheat bran samples. The volume of dough samples and the sensory properties of Tafton bread samples were examined. The lowest amount of phytic acid (2.0 ± 0.12%) was observed in fermented sterilized wheat bran (FSWB) which had particle sizes of 100–200 μm (p

To assess the physiological functions of bound phenols in insoluble dietary fiber (IDF) from different Triticeae crops, bound phenols in IDF were extracted from wheat, triticale, barley and quinoa. In addition, model in vitro was established and used in evaluating the release of bound phenols and changes in their physiological functions after simulated digestion. Results showed that bound phenol content in IDF from Triticeae crops before digestion was higher than which during digestion, and its physiological functions were also better (p < .05). Moreover, barley extracted before digestion, its bound phenolic content in IDF was higher than those in other three Triticeae crops, besides,its bound phenol also showed better antioxidant ability. Before digestion, bound phenols in IDF from triticale showed the best hypoglycemic ability (the inhibition rate of α-glucosidase was 95%; the inhibition rate of α-amylase was 97%). In the simulated digestion model, the bound phenols were mainly released during the intestinal digestion stage, they showed better physiological functions than which released at the gastric digestion stage. The bound phenol content in triticale was higher and its physiological functions was better than those in the other crops. PRACTICAL APPLICATIONS: The results of this experiment showed that the release of bound phenols measured by chemical extraction (i.e., before digestion) was higher than that by simulated gastrointestinal digestion. Compared with the chemical extraction method, in vitro gastro-intestinal digestion simulates the pH value and enzyme environment of food in the human body gastrointestinal digestion process more effectively. This study can provide reference for selecting Triticeae crops feeding in the future. To be more precise, bound phenol content in the insoluble dietary fiber of barley was the highest before digestion. The bound phenol in the insoluble dietary fiber of triticale had the best hypoglycemic ability. The bound phenolic compounds are mainly released during intestinal digestion, and their physiological functions are better than that in gastric digestion.

In cereals, 95% of dietary fiber is associated with phenolic compounds. The present study examined the functional properties, phenolic composition, antioxidant activity, and in vitro bioaccessibility of phenolics and flavonoids present in rye bran (RB) and its insoluble dietary fiber (IDF). Compared to RB, higher functional properties (WHC, WRC, and OHC) were represented by IDF due to its porous structure. The IDF contained lower free but higher bound phenolics and flavonoids content as compared to RB, whereas highest total phenolics (556.6 mg GAE/100 g) and flavonoids (378.3 mg RE/100 g) content were observed in IDF. Results had identified significant differences (p < .05) in phenolic acids composition between RB and IDF determined by HPLC-MS and the total phenolic acids were higher in IDF. The antioxidant capacity of IDF was higher than RB in DPPH, FRAP, ABTS, and reducing power assay. However, the in vitro phenolics and flavonoids bioaccessibility of IDF was much lower because of its high content of bound phenolics and flavonoids. PRACTICAL APPLICATIONS: A successful comparative study between RB and its IDF has been conducted in this research work that edifies the health benefits associated with the phytochemicals linked with RB and IDF. The present study also carries rich information regarding the cereal chemistry of RB that truly facilitates the food developers to specifically focus on the bioaccessibility of phenolic compounds present in IDF and RB. The findings about the functional properties and antioxidant capacities of RB and its IDF can also open new research horizons when dealing with food product development tasks, specifically related to therapeutic and medically tailored meals for the targeted customers.

The effects of sugarcane insoluble dietary fiber (SIDF) on water holding capacity (WHC), gel strength, microstructure, and secondary structures of myofibrillar protein (MP) gels were studied. The gel strengths and WHC were improved with the increase of SIDF content. Paraffin section showed that SIDF did not have direct contact with the MP and was simply trapped in the gel network. The SEM micrograph indicated that water channels appeared through the pure MP gel network, so the integrity of gel network and the gelation quality would de deteriorated. The SIDF acted as active dehydrating agent and change the water distribution. Hence, the water channels disappeared in the internal of heat-induced gelation, which promote to aggregate compact and well-linked gel structure. The analysis of T 2 relaxation revealed that T 21 relaxation time of MP gel decreased significantly with SIDF addition, which indirectly suggested that the gel with SIDF had better three-dimension network and could bind the water more firmly. Raman spectroscopic study showed the SIDF addition resulted in the left shift and right shift of characteristic peak in Amide I and Amide III of the gelation, respectively. Moreover, the intensity of characteristic peak in aliphatic residues band also had a significant decrease. The changes of Raman spectroscopy reflected the SIDF addition have the positive effect on forming firm and compact MP gel.

The effects of insoluble dietary fiber (IDF) and ferulic acid (FA) on steamed bread quality and gluten aggregation properties were investigated. IDF and FA increased the hardness and decreased the specific volume of steamed bread, except for 0.3 g of FA. Compared to the control sample, the hardness of steamed bread with 0.3 g of FA decreased by 36%, and the specific volume increased by 10.91%. FA promoted gluten aggregation through a cross-linking reaction because the sodium dodecyl sulfate extractable protein (SDSEP) of gluten with 1.8 g of FA decreased by 61.32% compared to the control sample under non-reducing condition. The ζ-potential of gluten during the proofing and steaming stages decreased by 46.64% and 68.10% with the increase in IDF, which showed that IDF promoted gluten aggregation by reducing the electrostatic repulsion. Gluten aggregation caused by IDF and FA could be the main reason for steamed bread deterioration.

In general, fresh ginseng is largely produced globally by four countries (South Korea, China, Canada, and the USA) accounting for 99% of total world ginseng root production (79,769 tons). This study was aimed at preparation of wheat bread supplemented with ginseng insoluble dietary fiber (GSI) and effects of GSI supplementation on physicochemical properties, bioactive compounds, antioxidant activities, absorption capacities, starch digestibility and sensory attributes were evaluated. Overall, GSI addition up to 4% significantly (p

Soluble and insoluble dietary fiber (SDF and IDF) were extracted from quinoa and wheat. Results showed that all the dietary fiber (DF) samples exhibited typical infrared spectrum characteristics of polysaccharides. Compared with wheat soluble dietary fiber (WHSDF), quinoa soluble dietary fiber (QUSDF) displayed a compact structure, higher reducing power and digestive enzyme inhibitory activity. WHSDF showed stronger DPPH radical scavenging activity than QUSDF. Quinoa insoluble dietary fiber (QUIDF) and wheat insoluble dietary fiber (WHIDF) displayed similar network structure, but the α-glucosidase inhibitory activity of WHIDF was higher than QUIDF. Moreover, the bound polyphenols in QUIDF and WHIDF also showed better DPPH radical scavenging activity and α-amylase inhibitory activity. In summary, the DF of quinoa and wheat showed different structural, physicochemical and functional properties, and in both samples bound polyphenols had significant contributions to the antioxidant and hypoglycemic capacity of IDF.

Highlights • The untreated IDF tended to strong antioxidant properties in vitro. • The changes of antioxidation might be related to specific substrates. • AHP treatment could led to redistribution of monosaccharide in IDF. • AHP treatment could improve physicochemical properties of IDF., To enhance the physicochemical and functional properties of insoluble dietary fiber (IDF) from buckwheat straw, we investigated the effects of alkaline hydrogen peroxide (AHP) treatment. Electron microscopy showed that the IDF had regular and compact tubes that turned into wrinkled lamellar products. After AHP treatment, X-ray diffraction indicated that the crystalline structure of the IDF was perturbed. And an undesirable decrease was observed in the content of hydroxybenzoic acid derivatives, hydroxycinnamic acid derivatives, flavonoids and the antioxidant capacity of IDF modified by AHP; however, the hydration properties (such as water holding capacity), α-amylase inhibition activity and glucose adsorption capacity of IDF were significantly enhanced by AHP. Furthermore, AHP led to a redistribution of monosaccharides in soluble dietary fiber and IDF, an interesting finding hinting at the mechanism and potential applications of AHP modification of IDF. In this study, AHP enhanced the physiological and functional properties of buckwheat straw IDF.

This study aims to investigate the gelatinization and retrogradation behavior of rice starch with the addition of soluble and insoluble dietary fiber from extruded rice bran (ES, EI) compared to that from un-extruded rice bran (UES, UEI). Differential scanning calorimetry (DSC), X-ray diffraction (XRD), texture profile analysis (TPA) and scanning electron microscopy (SEM) were used for investigation. As the amount of dietary fiber increased (0%, 4%, 8%, 16%, 20%), the gelatinization temperature increased, while the values of setback and breakdown decreased. Both ES and EI showed weaker inhibition on short-term staling of rice starch than UES and UEI, respectively. The results confirmed that the dietary fiber from rice bran exhibited suppression of long-term staling of rice starch, and the inhibition abilities of ES and EI at the same concentration were higher than that of UES and UEI, respectively. It may be useful for the utilization of dietary fiber from extruded rice bran for preventing rice starch staling and quality improvement of rice products.

In industrial processing of the avocado ( Persea americana Mill.) fruit only the pulp is used, resulting in thousands of tons of seeds as a waste by-product. Chemical and technological characterizations were done on fiber residues produced with one of two fiber extraction methods: Method A, using NaHSO 3 ; and Method B, using NaHSO 3 , NaCl and tris-hydroxymethyl-aminomethane. Proximate composition, total, soluble and insoluble dietary fiber, acid and neutral detergent fiber, acid detergent lignin, cellulose and hemicellulose were determined. Also, technological properties were evaluated on fiber residues. The main results were: yield did not differ (p > 0.05) between methods (A: 45.63%; B: 48.11%), but they did differ (p

Modification of insoluble dietary fiber (IDF) for facilitating its applications has been encouraged in food industry. IDF from soybean residues was treated by dynamic high pressure microfluidization (DHPM), and effect of modified IDF (MIDF) addition on gelatinization and rheology of rice starch (RS) was investigated. It was found that DHPM could effectively reduce particle size of IDF, induce puffed morphology, and increase their water holding capacity. Addition of IDF/MIDF to RS increased peak and final viscosity of paste, and MIDF decreased breakdown and setback value, indicating MIDF may be a great candidate for increasing stability of paste and restraining short-term retrogradation of starch gels. Dynamic rheology indicated that supplementing MIDF changed rheological properties of RS less than IDF did. The results suggested that DHPM would provide an opportunity to change the physicochemical properties of IDF, and the resulting MIDF may be more suitable for designing fiber-enriched products.

The properties of rice starch supplemented with different contents (30, 60, 90, 120, and 150 g/kg) and sizes (

Our objectives were to evaluate the effects of dietary soluble fiber (inulin) and insoluble fiber (lignocellulose) supplementation on growth performance, nutrient digestibility, serum biochemical profile, hindgut microbe and barrier function of weaning piglets. Thirty 24 ± 1-d-old piglets (BW 7.50 ± 0.31kg) were randomly allotted to five treatments, and fed basal diet (control), 1% insoluble dietary fiber diet (IDF), 1% soluble dietary fiber diet (SDF), 0.75% insoluble fiber + 0.25% soluble fiber diet during the first two weeks and 0.25% insoluble fiber + 0.75% soluble fiber diet during the last two weeks (CRMDF), and 0.5% insoluble fiber + 0.5% soluble dietary fiber diet (MDF). The trial lasted for 4 weeks. Compared with control group, diet MDF and IDF decreased the ratio of feed to gain (F/G) (P

It was envisaged that the inclusion of treated distiller's spent grain (DSG) to yam flour might increase its nutritional value, with the aim of reducing nutritional diseases in communities consuming yam as a staple. Hence, yam flour was fortified with DSG at 5–35%. The effects of this fortification on the nutritional, chemical, and functional properties of yam flour were investigated. The result showed a significant increase (P ≤ 0.001) in fat, ash, protein, total amino acids, total dietary fiber, and insoluble dietary fiber contents of the blends as DSG increased except for starch and soluble dietary fiber contents, which decreased. The functional properties showed a significant (P ≤ 0.001) reduction with DSG inclusion. The inclusion of DSG increased both the tryptophan and methionine contents of the blends. Therefore, the DSG fortified yam flour could contribute to quality protein intake in populations consuming yam as a staple, due to its indispensible amino acid content.

The detergent fiber and the insoluble dietary fiber methods were compared to quantitate lignin in commelinid and non-commelinid magnoliophyta biomasses. This comparison was based on the precision of these methods and on the correlation between these methods. The present study showed that the insoluble dietary fiber method was more reliable to quantitate lignin because of its higher precision and smaller bias, as compared to the detergent fiber method. Nevertheless, the less tedious and resource consuming detergent fiber method can reliably be used to predict the results of the insoluble dietary fiber method with the correction factors determined in this paper. These correction factors of commelinid biomasses are distinctive of those of non-commelinid magnoliophyta biomasses. The lignin content should be corrected for protein-like compounds, otherwise lignin is significantly overestimated. Owing to these correction factors, the biofuel (e.g. cellulosic ethanol and biomethanation production), bio-based chemicals and feed sectors can use the detergent fiber method to rapidly and reliably estimate the available amounts of lignin of plant biomasses and rank them according to their suitability to be converted based on their lignin content.

The chemical composition, physicochemical and in vitro biochemical properties of dietary fibers (DFs) from five types of citrus fruit peels (orange, grapefruit, lemon, gonggan and ponkan) were investigated. The contents of total, soluble and insoluble dietary fibers in citrus fruit peels had no significant difference (p>0.05) and the binding capacities of soluble dietary fibers (SDFs) of orange, lemon, gonggan and ponkan for sodium cholate and cholesterol were significantly (p

This work investigates the possibility of interaction between insoluble dietary fiber bound antioxidants, specifically of wheat bran, and soluble antioxidants like those provide by aqueous infusions of green tea. Solutions of pure catechins were also assayed for comparison with those naturally found in tea. To accomplish this, the aqueous and alcohol soluble fractions as well as the lipid components of wheat bran were firstly removed and the freeze-dried insoluble residue was then treated with different concentrations of green tea infusions or aqueous solutions of epicatechin (EC) and epigallocatechin-3-gallate (EGCG) for certain time. Treatment with EC (0–200 μM) had no significant effect on the antioxidant capacity of insoluble bran fraction. However, treatment with EGCG significantly (p

Bakery products are rich in insoluble dietary fiber (IDF), and Maillard reaction products (MRP), which are commonly studied as two independent constituents. The aim of this work was to elucidate whether IDF contains MRP as an intrinsic constituent, as well as to check the possible contribution of polyphenols to MRP in bread. It was found that MRP contribute to the increase in IDF from wheat flour to bread; indeed, 8% of furosine (a common indicator of MR) is associated with IDF. Also, ferulic acid and (-)-epicatechin got incorporated to MRP in a model system. This work provides evidence for the existence of a complex DF-protein-MRP-polyphenols, named maillardized IDF, in bakery products, a term applicable to other thermally processed food. Moreover, the present results strengthen the concept that MRP are formed not only from reducing sugars and amino acids, but also from phenolic compounds, including phenolic acids and flavonoids. © 2013 Elsevier Ltd., This research has been supported by the Spanish Ministry of Science and Innovation (AGL2011-27741).

Increasingly, evidence suggests a role for polyphenols in blood glucose control. The objective of this systematic review was to evaluate the effect of polyphenol-rich sources in combination with carbohydrate sources on resulting postprandial glycaemic and insulin responses. A literature search was conducted using Medline, CINHAL and Web of Science databases. Selected studies included randomised controlled trials in which the association of polyphenol-containing food or beverage consumption with a carbohydrate source and effect on acute postprandial glycaemia and/or insulin was reported. A total of thirteen full articles were included in the review. Polyphenol sources included coffee, black tea, fruit juice, plant extracts, berries and different rye breads, and carbohydrate sources included bread, pancakes and simple sugars such as sucrose, glucose and fructose. Although glycaemic and insulin responses differed depending on the polyphenol–carbohydrate combination, overall, polyphenol sources were shown to reduce the peak and early-phase glycaemic response and maintain the glycaemic response in the later stages of digestion. To a lesser extent, polyphenol sources were also shown to reduce peak insulin response and sustain the insulin response, especially when consumed with bread. This review supports epidemiological data suggesting that polyphenols in foods and beverages may have a beneficial effect on reducing the risk of type 2 diabetes. However, the extent of this effect is variable depending on the polyphenol and carbohydrate source.

In this study, the chemical characteristics of Aralia continentalis Kitagawa (AcK) leaf-kimchi prepared using different seasonings were examined during storage. In the analysis, no visible changes in the degree of total vitamin C, reducing sugar and total chloro phyll in the AcK Leaf-kimchi preserved products were observed over the storage period, and showed a relatively high retention rate was reported. Among the chemicals in the AcK Leaf-kimchi preserved products, dietary fiber decreased with the storage p eriod, the soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) decreased, and the total dietary fiber(TDF) remained unchanged (5.27 ～5.56%). Total chlorophyll decreased after the 1 st month, increased after the 3rd month and then decreased again. The total soluble solid content increased throughout the stora ge period.Key words : Aralia continentalis Kitagawa, leaf Kimchi, chemical, storage I. 서 론 1) 땅두릅 (Aralia continentalis Kitagawa)

This study investigated the lipid profiles for the possible improving activity of insoluble dietary fiber extracted from cabbage waste discarded during kimchi manufacture and market distribution. Enzyme-treated Insoluble Dietary Fiber (EIDF) is the remnants of crude dietary fiber (CDF) treated by α-amylase, protease, and amyloglucosidase after removal of soluble materials from cabbage waste. The insoluble dietary fiber of CDF and EIDF in cabbage waste was 65.33±0.33% and 73.57±0.09%, respectively. To examine the effects of EIDF on plasma cholesterol concentration, two group of rats were fed either a high fat diet (HFD) or a HFD containing 0.1～1.0% EIDF for 4 weeks. The body weight of all groups was not significantly different (p

The physicochemical properties and cooking quality of Saechalssal bori (25% pearled ratio), which is a naked waxy barley, were investigated. The amylose, insoluble dietary fiber (IDF), soluble dietary fiber (SDF), total dietary fiber (TDF), and -glucan contents of Saechalssal bori were 5.2, 10.8, 9.5, 20.3, and 3.7%, respectively. Pasting temperature, peak and final viscosity, and setback of Saechalssal bori were , 383.2, 231.3, and 55.6 RVU, respectively. The water absorption, expansibility, and soluble solid of Saechalssal bori were 232.2, 405.3, and 3.5%, respectively. As the ratio of water to grain increased, L value increased, whereas a and b values were decreased. The sensory evaluation showed that wateriness and overall acceptability increased with increasing ratio of water to grain, resulting in determining 2.1 times as the optimum ratio of water to grain. The cooked Saechalssal bori prepared using optimum condition had hardness (1.2 kg), cohesiveness (4.0), springiness (1.0), gumminess (5.1), chewiness (5.3), adhesiveness (0.2 kg), and A/H (0.8), respectively.

Celery seed had a total dietary fiber (TDF), 56.0%; insoluble dietary fiber (IDF), 49.0%; soluble dietary fiber (SDF), 7.0%, while celery spent residue (CSR) after oil and oleoresin extraction contained 61% TDF, 53.5% IDF, 7.5% SDF, 19% protein, 7.9% starch and 5% fat. The hydration properties of fiber increased with decrease in particle size of CSR.The CSR exhibited 6.8 g/g water-holding capacity, 6.0 g/g waterretention capacity and 5.2 mL/g swelling capacity. Scanning electron microscopic studies revealed that IDF of CSR had coiled rod type structurewith a rugged surface, while SDF had an uneven porous surface.Use of CSR decreased the spread ratio and increased the hardness of biscuits. Addition of CSR above 7.5% adversely affected the taste and texture of biscuits. Use of sodium stearoyl-2-lactylate significantly improved the overall quality of biscuits with 7.5% CSR. Incorporation of 7.5% CSR resulted in 7.8% dietary fiber as against 3.5% in control biscuits.

The interest in food rich in dietary fiber increased in the recent decades, and the importance of this food constituent has led to the development of a large market for fibre-rich products and ingredients. A high dietary fiber intake has been related to several physiological and metabolic effects. By-products of plant food processing represent a major disposal problem for the industry concerned, but they are also promising sources of compounds which may be used because of their favourable technological or nutritional properties. Soluble dietary fiber is those components that are soluble in water and includes pectic substances and hydrocolloids. Good sources of soluble fibers include fruits, vegetables, legumes, soybeans, psyllium seeds and oat bran. Insoluble dietary fiber is those components that are insoluble in water and includes cellulose, hemicellulose and lignin. Whole grains are good sources of insoluble fiber. Comercialize fibre product have to perform some characteristic properties.doi:10.5219/125

Barley cell walls are an excellent source of soluble and insoluble dietary fiber. Despite variations due to genetic and environmental factors within cereal grains, generally the content of total dietary fiber in whole barley grain (17.3%) is higher than in other cereal grains. Arabinoxylans and mixed linkage (1→3)(1→4)-β-d-glucans are the major nonstarch polysaccharides present in various tissues of barley, but other polysaccharides such as cellulose, glucomannans, and arabinogalactans also occur, although in much smaller amounts. Depending on the genotypic or cellular origin, both polymers exhibit variations in molecular features. The molecular structures of β-glucans and arabinoxylans are important determinants of physicochemical properties and may affect physiological functionality in the gastrointestinal tract. Barley β-glucans have been associated with lowering plasma cholesterol, reducing glycemic index, and reducing the risk of colon cancer. Furthermore, arabinoxylans offer nutritional ben...

Celluloses fiber substances were prepared from wheat and hull less barley bran. Sodium hydroxide solution was used and the precipitate was centrifuged and washed by water several time to remove the color in first stage followed by peroxidation in the second stage. The products were washed to pH 6.0 + 0.5 and dried using warm air in an electric oven. The chemical and physical properties of the raw materials and celluloses fiber from all bran are characterized. The results showed that the highest cellulose and insoluble dietary fiber contents found in the celluloses fiber compared with native brans. Also, the water and oil holding capacity were found in the same trend in celluloses fiber. Moreover, the anti-nutrition factors were the lowest in both wheat and barley celluloses fiber. Celluloses fiber from wheat and hull-less barley used as hypoglycemic agent in rats fed on balady bread contained on 5, 10, 15, 20% celluloses seed coats. The results showed that incorporated different levels of celluloses wheat and hull-less barley bran used in balady bread which significant decreased the glucose level in rats from 145.0 to 106.0 mg/100ml in cellulose wheat bran and 151.0 to 110.0 mg/100ml in cellulose barley bran, respectively. Moreover, lipid fractions, i.e. cholesterol, triglyceride and total lipids were significant decreased when the levels of celluloses wheat and hull-less barley bran increased. From the above results, it could be recommended that the balady bread made from 15 and 20% celluloses wheat and barley bran are hypoglycemic agent and reduced lipid fractions in diabetic rats.

Barley represents an important source of total dietary fiber (TDF) and β-glucans. The chemical composition and partial characterization of two Brazilian barley experimental lines, hull-less and malting, are reported. The range in diameter of the A- and B-type granules was similar in both barley lines, 15 to 28 μm and 8 to 10 μm, respectively. Higher values for total starch, damage starch, ash, TDF and insoluble dietary fiber (IDF) were observed in the malting line while μ-glucan content was similar in both samples. The malting barley line had higher values of total isolated starch, as well as residual protein and total lipids in starch. The starch from the hull-less barley line had lower swelling power and higher solubility than malting barley.

Compositional information for lignins in food is rare and concentrated on cereal grains and brans. As lignins are suspected to have important health roles in the dietary fiber complex, the confusing current information derived from nonspecific lignin determination methods needs to be augmented by diagnostic structural studies. For this study, lignin fractions were isolated from kiwi, pear, rhubarb, and, for comparison, wheat bran insoluble dietary fiber. Clean pear and kiwi lignin isolates allowed for substantive structural profiling, but it is suggested that the significance of lignin in wheat has been overestimated by reliance on nonspecific analytical methods. Volume integration of NMR contours in two-dimensional (13)C-(1)H correlation spectra shows that pear and wheat lignins have comparable guaiacyl and syringyl contributions and that kiwi lignins are particularly guaiacyl-rich (approximately 94% guaiacyl) and suggest that rhubarb lignins, which could not be isolated from contaminating materials, are as syringyl-rich (approximately 96% syringyl) as lignins from any known natural or transgenic fiber source. Typical lignin structures, including those newly NMR-validated (glycerols, spirodienones, and dibenzodioxocins), and resinols implicated as possible mammalian lignan precursors in the gut are demonstrated via their NMR correlation spectra in the fruit and vegetable samples. A novel putative benzodioxane structure appears to be associated with the kiwi lignin. It is concluded that the fruits and vegetables examined contain authentic lignins and that the detailed structural analysis exposes limitations of currently accepted analytical methods.

As part ofthe continuous efforts ofthe Nutrient Data Laboratory, Agricultural Research Service (ARS), USDA in updating and expanding the carbohydrate data in its database, foods were selected based on dietary fiber content and frequency of consumption. They were analyzed by a commercial testing laboratory under a USDA contract. Individual sugars, soluble and insoluble dietary fiber values of70 foods in six food groups were reported. Foods included 14 baked products, 10 cereal grains and pastas, 19 fruits, seven legumes, 10 cooked vegetables, and 10 raw vegetables. Except for cereal grains/pasta and legumes, most other foods contained fructose and glucose; sucrose was found in almost all except baked products, which were the most predominant source ofmaltose. Fruits contained the most total sugar and cereal, grains/pasta the least. Legumes contained the highest amount oftotal dietary fiber. All these commonly consumed foods, with the exception of cooked white rice, contained both soluble and insoluble dietary fiber. The percent ofsoluble and insoluble fiber varied across food groups, even within each group. Comparison ofdata from the commercial laboratory with those ofthe same f analyzed in the Food Composition Laboratory using different methods indicated there was good agreement between high-performance liquid chromatographic and gas chromatographic methods for the determination of individual sugars. Total dietary fiber as calculated from the sum of soluble and insoluble fiber according to AOAC Method 991.43 and total dietary fiber from direct analysis using a single enzyme-gravimetric method showed high variability (r 2 o0.8) for three of the six food groups, but good agreement for others.

This study investigated the production of insoluble dietary fiber using forest waste, the dietary effect of manufactured insoluble fiber on physiological function in rat fed high cholesterol diets. Insoluble dietary fiber was prepared from the wood chips of oak (Quercus mongolica). The best condition for steam-explosion treatment for the preparation of insoluble dietary fiber was 25 kg/㎤ pressure for 6 minutes. In the chemical analysis of insoluble dietary fiber pretreated by 1% sodium hydroxide solution with steam-exploded wood, α-cellulose content was 61.7% in the insoluble dietary fiber, which contained 7.6% residual lignin. In order to compare insoluble dietary fiber with commercial α-cellulose of physiological function, Sprague-Dawley male rats weighing 100±10 g were randomly assigned to one normal diet, five high cholesterol diet containing 1% cholesterol. The high cholesterol diet groups were classified as fiber free diet (FF group), 5% commercial α-cellulose diet (5C group), 10% commercial α-cellulose (10C group), 5% insoluble dietary fiber diet (5M group),, 10% insoluble dietary fiber (10M group). The rats were fed ad libidum for 4 weeks. Food intake, weights gain,, food efficiency ratio in high cholesterol groups were higher than those of normal group, but there were no significant differences between the experimental groups. There were not any significant differences in the weights of liver, kidney,, small intestine of insoluble dietary fiber supplemented groups, but weight of cecum in all insoluble dietary fiber group were significantly higher than those of FF group. A gastrointestinal transit time was decreased by supplementation of insoluble dietary fiber. Weight, water contents of feces in the insoluble dietary fiber supplemented groups were significantly higher than those of the FF group. There were not any significant differences in the activities of the glutamic pyruvic transaminase (GPT), glutamic oxaloacetic transaminase (GOT) between the experimental groups. In conclusion, the manufactured insoluble dietary fiber, commercial insoluble fiber have the same physiological effects. The preparation method of the insoluble dietary fiber from the oak chips suited its purpose.

The relationship between pasta texture and physicostructural characteristics was determined in relation to potential starch degradation and subsequent glucose release. Pastas with added soluble and insoluble dietary fiber ingredients were evaluated in relation to biochemical composition, cooking properties, and textural characteristics. Results show that both the type and amount of added fiber influence the overall quality of both raw and cooked pasta. Glucose release may be significantly reduced by the addition of soluble dietary fiber.

Soluble and insoluble dietary fibers are recognized to have different physiological responses. Therefore, we worked out a new method for binding of bile salts to soluble and insoluble dietary fibers in seaweeds. Dried and pulverized Porphyra yezoensis, Undaria pinnatifida, Laminaria japonica, and Hizikia fusiformis were suspended in cholate, chenodeoxycholate, or deoxycholate solution, and incubated. After centrifugation and then precipitation with ethanol according to the analytical method of soluble and insoluble dietary fibers, the concentration of cholates not binding to both dietary fibers was measured by enzymatic colorimetry. The percentage of bile salts bound to insoluble dietary fiber was higher than that to soluble dietary fiber, because the amount of insoluble dietary fiber was higher in seaweeds. The binding ability of soluble dietary fiber seemed to be greater than that of insoluble dietary fiber. Adsorption of cholate to seaweeds was lower in comparison with chenodeoxycholate and deoxycholate. Thus, seaweed dietary fibers have a different capacity to adsorb cholates.

We examined the effects of feeding several types of insoluble dietary fiber (100 g/kg diet), including cellulose (control), wheat bran (demineralized), sugar-beet fiber and corn husk fiber, on zinc absorption in rats. Zinc absorption was higher after intake of a zinc-deficient diet (0.229 mmol/kg diet) containing corn husk fiber than that after intake of a cellulose-containing diet for 3 wk. Ingestion of wheat bran or sugar-beet fiber did not influence zinc absorption. We compared the effects of cellulose and demineralized- and washed-corn husk fiber at graded levels in the diets (1, 2 and 3 parts to 10 basal diet). Zinc absorption in rats fed the diet with the lowest level of corn fiber was higher than that in rats fed a diet with the same level of cellulose or a fiber-free diet (control). In rats fed the diets with higher levels of corn fiber, the zinc absorption was lower than that in rats fed either the diet with the lowest level of cellulose or the fiber-free diet in the period day 9–12, however, reduced absorption that occurred upon intake of the high-fiber diet recovered in the period day 18–21. Cecal fermentation and the bulking action of corn husk fiber may not be responsible for the zinc absorption-promoting effect of the dietary fiber. In conclusion, corn husk fiber is effective in increasing zinc absorption when ingested at low levels, but absorption is inhibited upon intake at higher levels in rats.

Tarhana is a traditional Turkish fermented cereal based food, made from wheat flour, bakers’ yeast, yogurt and different vegetables. After fermentation, the tarhana dough is dried and milled. Tarhana powder is most often used in the form of soup. In this study, oat flour (OF) and steel cut oat (SCO) were used to replace wheat flour in the tarhana formulation (control) at the levels of 10, 20, 30 and 40% (w/w). Tarhana with 40% SCO had the highest insoluble dietary fiber (IDF), soluble dietary fiber (SDF) and total dietary fiber (TDF) values, followed by tarhana with 30 and 20% SCO. Control had the lowest beta-glucan content (0.13%) while tarhana with 40% SCO had the highest value (1.50%). As the levels of OF and SCO increased in formulations, beta-glucan contents increased. Results showed that OF and SCO additions improved the nutritional quality of tarhana by causing significant increases in dietary fiber and beta-glucan contents. All of the soups with oat products and control were comparable in terms of the sensory properties. Overall, acceptances of soups were found the best at the sample with 10% OF. It can be concluded that usage of OF and SCO in tarhana did not give negative results in terms of acceptability.

Lignin is a kind of insoluble dietary fiber. Cacao contains about 10% lignin, but effect of cacao lignin is not studied. We prepared cacao lignins from defatted cocoa powder by two methods Klason lignin (KL) was prepared by the Klason method with concentrated H2SO4 Alkali soluble lignin (ASL) was extracted with 1% NaOH solution. Their effects on blood pressure and lipid metabolism were studied in spontaneously hypertensive rats (SHR). Adult male SHR were kept on a diet of semipurified feed containing 1% NaCl and 2% KL, ASL, or cholestyramine (CL) for 19 days. The mean blood pressure of the control increased. The mean blood pressure of groups fed KL, ASL, or CL was significantly lower than that of the controls on days 10 and 15 of the diet. The plasma Na/K ratio of groups fed KL, ASL, or CL was lower than in the control group at day 15. There were no significant differences in the mineral balance of cations. Fecal excretion of Na was increased in groups fed KL, ASL, or CL compared with the control group, and fecal excretion of K was increased in the KL group compared with the control group. Fecal excretion of Ca and Mg did not increase in the KL, ASL, or CL groups compared with the control group. The plasma level of total cholesterol in the KL group was significantly lower than that of the control groups at days 7 and 15. The ability of lignins to adsorb bile acids depended on the pH in vitro, on the other hand the ability of CL to adsorb bile acids did not depend on the pH. These results suggest that cacao lignins may suppress lncreases in blood pressure and plasma levels of total cholesterol.

Brewers’ spent grain (BSG), one of the major by-products of the brewing industry, has been mainly used as fertilizer or animal feed. Nevertheless, BSG was shown to contain a number of potentially high-value components such as insoluble dietary fiber (IDF). Recently, most studies on health benefits associated with IDF have been demonstrated. In the present study, the water holding capacity (WHC), swelling capacity (SC), oil holding capacity (OHC) and bile salts binding of the different insoluble dietary fiber extracted from BSG were tested in vitro. The results showed WHC, SC and OHC of the different IDF increased greatly. The WHC, SC and OHC of IDF extracted by alkaline hydrolysis were 2.63±0.11, 1.31±0.06 and 2.33±0.09 fold of BSG, respectively. The WHC, SC and OHC of IDF extracted by enzymatic hydrolysis were 2.94±0.14, 1.96±0.09 and 2.87±0.13 fold of BSG, respectively. We also investigated the in vitro binding of bile salts by BSG and IDF. IDF extracted by enzymatic hydrolysis showed a greater bile salts binding capacity than IDF extracted by alkaline hydrolysis. Bile salts binding by IDF may influence cholesterol lowering and lipid metabolism in body. It can be concluded that IDF extracted from BSG may have potential application as a food additive in functional foods.

A joint AOAC/AACC (American Association of Cereal Chemists) collaborative study of methods for the determination of soluble, insoluble, and total dietary fiber (SDF, IDF, and TDF) was conducted with 11 participating laboratories. The assay Is based on a modification of the AOAC TDF method 985.29 and the SDF/IDF method collaboratively studied recently by AOAC. The principles of the method are the same as those for the AOAC dietary fiber methods 985.29 and 991.42, Including the use of the same 3 enzymes (heat-stable α-amylase, protease, and amyloglucosldase) and similar enzyme Incubation conditions. In the modification, minor changes have been made to reduce analysis time and to Improve assay precision: (1) MES-TRIS buffer replaces phosphate buffer; (2) one pH adjustment step Is eliminated; and (3) total volumes of reaction mixture and filtration are reduced. Eleven collaborators were sent 20 analytical samples (4 cereal and grain products, 3 fruits, and 3 vegetables) for duplicate blind analysis. The SDF, IDF, and TDF content of the foods tested ranged from 0.53 to 7.17, 0.59 to 60.53, and 1.12 to 67.56 g/100 g, respectively. The respective average RSDR values for SDF, IDF, and TDF determinations by direct measurements were 13.1, 5.2, and 4.5%. The TDF values calculated by summing SDF and IDF were in excellent agreement with the TDF values measured independently. The modification did not alter the method performance with regard to mean dietary fiber values, yet It generated lower assay variability compared with the unmodified methods. The method for SDF, IDF, and TDF (by summing SDF and IDF) has been adopted first action by AOAC International.

Flour prepared from green and ripe Cavendish and Dream banana fruits were assessed for total starch, digestible starch, resistant starch, total dietary fiber, soluble dietary fiber and insoluble dietary fiber. Principle component analysis identified only one component responsible for explaining 83.83% of the total variance in the starch and dietary fiber components data to indicate that ripe banana flour had different characteristics from the green. Cluster analysis applied on similar data obtained two statistically significant clusters of green and ripe banana to indicate difference in behaviors according to the stages of ripeness. In conclusion, starch and dietary fiber components could be used to discriminate between flour prepared from fruits of different stage of ripeness. Results are also suggestive of the potential of green as well as the ripe banana flour as functional ingredients in food.

The objective of the present study was to determine sugar and dietary fiber contents in 37 varieties of Thai fruits. Sugars were determined by high-performance liquid chromatography and dietary fiber values were measured by the enzymatic-gravimetric method. The total sugar (sucrose, fructose and glucose) content ranged from 4.5 g/100 g (strawberry) to 20.3 g/100 g (ripe banana; hawm variety) edible portion. All varieties of ripe banana provided good sources of glucose, fructose and total sugar. The total dietary fiber content ranged from 0.6 g/100 g (watermelon) to 11.5 g/100 g (sapodilla) edible portion. The rank of TDF contents per 100 g edible portion was sapodilla > durian > guava and strawberry > apple > Chinese pear > sugar apple > star fruit. Other fruits contained total dietary fiber values lower than 2.4 g/100 g edible portion, especially watermelon, which had the lowest total dietary fiber content (0.6-0.7 g/100 g edible portion).

The analytical dietary fiber (DF) methods most widely used today were developed to determine non-starch polysaccharides and lignin. Updated dietary fiber definition includes all indigestible plant food constituents. Recent methods have proposed the measurement of resistant starch and oligosaccharides, but other major indigestible constituents such as polyphenolic compounds and resistant protein are still omitted in dietary fiber analysis. There is scientific evidence that an appreciable amount of dietary polyphenols are associated with the dietary fiber matrix, being a fermentable substrate for bacterial microflora. The objective of this work was to show polyphenols compounds are major constituents of dietary fiber and to propose a procedure for their measurement. Results showed that polyphenols are major constituents of DF, accounting from 1.4% to 50.7% (dry weight) of insoluble dietary fiber in plant foods and from 2.9% to 62.8% of soluble dietary fiber in common beverages. © 2009 Elsevier Ltd. All rights reserved.