• Preventive Nutrition and Food Science
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• v.7 no.1
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• pp.78-87
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• 2002

This study investigated the production of insoluble dietary fiber using forest waste and the dietary effect of manufactured insoluble fiber on physiological function in rat fed high cholesterol duets. Insoluble dietary fiber was prepared from the wood chips of oak (Quercus mongolica). The best condition for steam-explosion treatment for the preparation of insonuble dietary fiber was 25 kg/cm$^3$pressure for 6 minutes. In the chemical analysis of insoluble dietary fiber pretreated by 1% sodium hydroxide solution with steam-exploded wood, $\alpha$-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 $\alpha$-cellulose of physiological function, Sprague-Dawley male rats weighing 100$\pm$10 g were randomly assigned to one normal diet and five high cholesterol diet containing 1% cholesterol. The high cholesterol diet groups were classified as fiber free diet (FF group), 5% commercial $\alpha$-cellulose diet (5C group), 10% commercial $\alpha$-cellulose (l0C group), 5% insoluble dietary fiber dict (5M group), and 10% insoluble dietary fiber (10M group). The rats were fed ad libidum for 4 weeks. Food intake, weights gain, and 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 livers, kidneys and small intestine of insoluble dietary fiber supplemented groups, but weight of cecum in all insolube dietary fiber group were significantly higher than those of FF group. A gstrointestinal transit time was decreased by supplementation of insoluble dietary fiber. Weight and 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) and glutamic oxaloacetic transaminase (GOT) between the experimental groups. In conclusion, the manufactured insoluble dietary fiber and commercial insoluble fiber have the same physiological effects. The preparation method of the insoluble dietary fiber from the oak chips suited its purpose.

• Korean journal of food and cookery science
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• v.10 no.4
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• pp.381-385
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• 1994

The dietary fiber contents of soybean sprout and spinach were changed by heat treatment. Before heat treatment, soybean sprout and spinach had larger amount of insoluble dietary fiber than soluble, and similar proportions of insoluble v/s soluble dietary fibers. After heat treatment, the value of insoluble dietary fiber of soybean sprout and spinach was increased significantly, except for microwave heating short time treatment. It is believed that the increment of insoluble dietary fiber is due to Maillard reaction products and resistant starch after heat treatment. The change of soluble dietary fiber contents of soybean sprout and spinach were not consistent in heat treatment. It is supposed that some soluble dietary fiber was destroyed by heat treatment, and some insoluble dietary fiber was hydrolysed or destroyed to be soluble. Total dietary fiber of soybean sprout and spinach was significantly incereased by all heat treatment, except for microwave heating short time of spinach.

• Nutrition Research and Practice
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• v.6 no.1
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• pp.28-34
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• 2012

The objective of this study was to estimate the contents of dietary insoluble and soluble fiber in school meal. Samples of the school meals were collected from May to June in 2008. Three elementary schools and three middle schools around Masan area were selected for analysis. Dietary soluble and insoluble fibers in the school meals were analyzed directly by the AOAC method. From the initial experiment phase, we used cellulose and pectin as a standard of dietary fiber, and average recovery rate of insoluble fiber and soluble fiber was calculated. The recovery rate was observed, the cellulose $109.7{\pm}11.7%$ (range 90~150%) and pectin $77.8{\pm}10.8%$ (range 64.7~96.7%), respectively. The amounts of insoluble fiber and soluble fiber were analyzed in the total of 66 dishes, which included 7 kinds of cooked rice (bab) made with some cereal products and vegetables, 19 kinds of soup (guk) made with meats or vegetables, 11 kinds of kimchi, 21 kinds of entr$\acute{e}$es or side dishes, and 8 special dishes. Conclusively the school meal, per serving size, would provide above 75% KDRI of total dietary fibers through mainly soups and special menu, with the exception to fruits. In addition, it might be expected that children could consume more soluble fiber from the meals with the special dishes than from the regular ones.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.20-25
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• 1995

The effects of cooking on the dietary fiber content in rice, brown rice, yellow soybean and black soybean were investigated. The dietary fiber contents were analyzed by Prosky's method(AOAC method) after boiling, microwave heating and autoclaving of the sample. It was showed that the different cooking methods resulted in different effects on the insoluble dietary fiber contents. Except yellow soybean, cooking time had little effect on insoluble dietary fiber contets in the other samples. The contents of soluble dietary fiber were generally increased by cooking. Increased cooking time reduced the content of soluble dietary fiber in brown rice but increased in rice. However, no significant differences caused by cooking time were observed for soluble dietary fiber in black soybean. The effects of cooking method on the total dietary fiber contents were similar to those of insoluble dietary fiber. The reasons for this might be that the main fraction of total dietary fiber was insoluble forms and the content of total dietary fiber was calculated as the sum of insoluble and soluble dietary fiber content.

• Korean Journal of Plant Resources
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• v.11 no.3
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• pp.358-362
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• 1998

This study was carried out to examine the effect on the contents of dietary fiber, mechanical properties, and sensory quality of bread contained with 10% of high-fiber Camellia (Camellia japonica L.) seed flour. Bread added by dietary fiber was the contents of moisture, protein and ash higher than control bread, while the contents of lipid lower than that of control bread. The high-fiber with Camellia seed flour contained 8.6% soluble dietary fiber, 43.7% insoluble dietary fiber, and 52.3% total dietary fiber. The ratio of insoluble dietary fiber/soluble dietary fiber in the high-fiber with Camelia seed flour was 5 times. Bread with the addition of dietary fiber contained 6.9% total dietary fiber. With the addition of dietary fiber, water absorption , mixing time loaf weight, and hardness increased, but the loaf volume decreased . The sensory quality on bread added by dietary fiber was somewhat low in color, appearance, crumb texture, mouthfeel, flavor and overall preference was higher than that of control bread.

• Food Science and Biotechnology
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• v.18 no.6
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• pp.1545-1547
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• 2009

The fiber-rich fractions including enzyme treated insoluble dietary fiber, alcohol insoluble solid, and water insoluble solid were prepared from the peel of soft ripe persimmon, and to evaluate and compare the yields, proximate compositions, monosaccharide profiles, and functional properties. The results showed that uronic acid was the main sugar followed by glucose, which indicated that all insoluble fibers were mainly composed of pectic substances and cellulose. The presence of xylose and fucose indicated the occurrence of hemicellulose. All fiber-rich fractions were exhibited high yield and functional properties. Thus, the peel of ripe persimmon could be used as fiber supplements.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.562-569
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• 2010

This study was conducted to investigate the hypocholesterolemic effects of porphyran and insoluble dietary fiber isolated from laver in rats fed high fat diet containing 1% cholesterol, 0.25% sodium cholate and 12% lard. Rats were fed, ad libitum, diets containing 5% diet fiber as cellulose(normal control or high fat control), porphyran or insoluble dietary fiber for 4 weeks. Among the groups fed high fat diet, liver weight was significantly lower in high fat porphyran group than high fat control. Plasma GOT, GPT, total cholesterol, cholesteryl ester, LDL-cholesterol and liver total cholesterol concentration were significantly lower in high fat porphyran group than high fat control. The feeding of porphyran significantly increased fecal cholesterol and bile acid excretion. The feeding of insoluble dietary fiber had no significant effect on either plasma or liver cholesterol levels, although fecal cholesterol level in the insoluble dietary fiber group was significantly higher than that in the high fat control. The results indicate that porphyran isolated from the laver may exert their hypocholesterolemic effect by increasing excretion of fecal bile acid and cholesterol.

• The Korean Journal of Food And Nutrition
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• v.8 no.2
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• pp.116-127
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• 1995

Recently, interests of dietary fiber associated with critical physiological effects have been rising in Korea physiological effect in the body. In the present study, the contents of fiber components in 15 kinds of vegetables being consumed commonly in Korea were investigated, and the effects of various treatments (cooking and Kimchi fermentation) on fiber were studied. The results are summarized as follows. Fiber contents of vegetables were 11.8∼31.9% of neutral detergent fiber(NDF), total insoluble dietary fiber, 10.9∼25.4% of acid detergent fiber(ADF), 8.8∼23.8% of cellulose, 0.6∼10.6% of hemicellulose and 1.0∼5.2% of lignin, on dry weight basis. Especially, peppers had higher contents of NDF than the other vegetables. In the vegetables used in the present study, it was found that a great portion of NDF, total insoluble dietary fiber, was composed of cellulose because cellulose covered 63% of NDF. 'Cooking increased the NDF, ADF and cellulose contents, and most change was due to the change of cellulose. The values of hemicellulose and lignin showed an Irregular pattern upon cooking. Fermentation slightly increased NDF, ADF and cellulose, while hemicellulose and lignin showed irregular pattern.

• 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.

• The Korean Journal of Food And Nutrition
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• v.8 no.1
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• pp.23-31
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• 1995

To provide the basic information of buckwheat insoluble dietary fiber (IDF) and efficient material for the buckwheat processed foodstuffs, buckwheat (Fagopyrum egculentum Moench) was germinated at 1$0^{\circ}C$ for 7 days and the contents and composition of the insoluble dietary fiber were examined at 24 hour intervals. The NDF and ADF contents in ungerminated seeds were 20.27%, 18.95% on dry weight basis, respectively. During the germination period, the NDF and ADF contents increased gradually. The cellulose, hemicellulose and lignin contents in ungerminated seeds were 11.10%, 1.32% and 7.85%, respectively. During the germination period, the cellulose and lignin contents increased. However, there was no significant change in the hemicellulose contents. The composition of cellulose and hemicellulose in the NDF decreased with germination time, whereas that of lignin increased. The IDF contents obtained by Prosky method were higher than the NDF contents obtained by Van Soest method. However, the IDF and NDF contents were closely correlated(r=0.9785, p<0.01). The cellulose(Xl), hemicellulose(X2), lignin(X3) and soluble dietary fiber (SDF) (BL) showed the significant regression equation(p<0.001) with the root length(Y). The multiple regression equation was Y = -12.1306 + 0.9213xl - 0.1615$\times$2 + 0.1071$\times$3 + 0.7397$\times$4 and R2(coefficient of determination) was 0.942.