Total, insoluble and soluble dietary fiber contents of selected Kuwaiti composite dishes

Total dietary fiber (TDF), insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) contents of 37 composite dishes commonly consumed in the State of Kuwait were determined by the AOAC enzymatic-gravimetric method of Prosky et al. Levels (g/100 g) of SDF ranged over 0.3-0.5 in fish-based dishes, 0.3-2.6 in meat-based dishes, 0.1-1.4 in rice dishes, 3.2-4.6 in vegetable dishes, 0.3-0.7 in soup dishes, 0 in dairy dishes, 0.7-0.8 in sandwiches, and 0.1-5.0 in sweet dishes. IDF levels ranged over 1.1-1.8 in fish-based, 0.9-3.2 in meat-based, 0.6-2.7 in rice, 2.1-4.0 in vegetables, 0.6-3.4 in soup, 0 in dairy, 0.2-0.3 in sandwiches, and 0.2-11.6 in sweets. TDF values ranged over 1.4-2.3 in fish-based, 1.2-3.7 in meat-based, 0.3-4.1 in rice, 3.2-4.6 in vegetables, 0.9-3.8 in soup, 0 in dairy, 0.7-0.8 in sandwiches and 0.3-15.4 in sweets. This work attempts to provide new data on TDF, IDF and SDF of selected commonly consumed Kuwaiti composite dishes.     

Total, insoluble and soluble dietary fiber contents of Indian fruits

This work provides new data on total (TDF), insoluble (IDF) and soluble (SDF) dietary fiber contents of Indian fruits, which play an important role in human nutrition. Twenty-five common fruits and nine mango varieties were analyzed for their TDF, IDF and SDF contents by enzymatic and gravimetric method of AOAC. Among the fruits, the TDF and IDF contents ranged between 0.6 and 0.3 g% in watermelon and 10.9 and 9.1 g% in sapota, respectively. The SDF content ranged from 0.3 g% in watermelon to 2.4 g% in fig. The SDF as percentage of TDF was low in pear (7.0%) and high in sweet lime (51.8%), but in general, the majority of the fruits had 30%. In mango varieties the TDF and IDF contents were low in panchadarakalasa (1.3 and 0.5 g%) and high in banganapalli (3.0 and 1.5 g%), respectively. The SDF content was low in dashehari (0.7 g%) and high in eruman (1.6 g%). The SDF as % TDF ranged between 46.9% in dashehari and 61.5% in panchadarakalasa, but most of the mango varieties had around 50% of their TDF as SDF. Results indicate that fruits such as fig, mango, orange, papaya and sweet lime are rich sources of SDF, the component of TDF associated with a number of health benefits. The TDF contents of fruits analyzed in the present study were higher than their crude fiber content.     

Analysis of dietary insoluble and soluble fiber contents in school meal

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±11.7% (range 90~150%) and pectin 77.8±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 entrées 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.     

不同种类食物中膳食纤维的测定

目的　分析不同种类食物中总膳食纤维、可溶性及不溶性膳食纤维的含量 ,完善我国食物成分中膳食纤维数据 ,为指导和干预慢性病人的饮食治疗提供科学依据。方法　根据 2 0 0 2年中国食物成分表中的食物分类方法 ,选择不同亚类中的植物性食物 ,使用FossTecator膳食纤维分析仪 ,采用酶 重量法分析其中总膳食纤维、可溶及不可溶膳食纤维含量。结果　干豆类食物的总膳食纤维含量最多 ,平均为 36 % ,其次是粗粮类和鲜豆类 ,分别是 16 %和 14 % ,而细粮 ,蔬菜类和水果类的总膳食纤维含量较低 ,小于 10 %。豆类食物中的可溶性膳食纤维明显高于其它种类食物 ;干豆类和粗粮类的不可溶性膳食纤维含量较高 ;鲜豆类、薯类、蔬菜类的SDF IDF明显高于干豆类和谷类食物。结论　酶重量法测定食物中膳食纤维其重现性较好 ,不同种类食物膳食纤维含量与组成差异较大 ,本研究结果可建议患有糖尿病、高血脂等慢性病的病人可增加可溶性膳食纤维含量较高的鲜豆类、薯类及蔬菜类食物的摄入 ;而患有肥胖症、便秘等肠道疾病的病人可增加不溶性膳食纤维含量高的干豆及粗粮类食物的摄入。     

食品中总的、不溶性及可溶性膳食纤维的酶-重量测定法

为了分析测定膳食纤维的不同组分 ,参照AOAC推荐的酶 重量法建立了分别测定总的、不溶及可溶性膳食纤维含量的方法。结果表明本方法可以分析不同种类的食物样品 ,批间和批内RSD分别为 2 0 4%～ 7 85 %和 3 42 %～ 5 2 3%。提示该方法的重复性较好 ,适用范围广。     

Carotenoid,flavonoid profiles and dietary fiber contents of fruits commonly consumed in Thailand

Soluble and insoluble dietary fiber and flavonoid contents in 21 varieties of Thai fruits, as well as carotenoids in five varieties of ripe durians were determined. Fresh fruits were purchased from five local markets in Bangkok during July 2008–May 2009. Dietary fiber content ranged from 0.71 to 3.58 g/100 g edible portion, with all five varieties of durian, guava, ripe banana and papaya being good sources of dietary fiber. Durian (Chanee, Kradom, and Puang manee variety) having yellow to deep-yellow color pulp had the highest carotenoid content. Durian, pomelo, guava and ripe banana were good sources of flavonoids; especially pomelo (Thong dee and Tuptimsayam variety) showed the greatest total flavonoid content (13,994.21 and 15,094.99 μg/100 g edible portion). Data in this study demonstrated that Thai fruits are not only a good source of dietary fiber but also a good source of carotenoids and flavonoids.     

Characterization of fructans and dietary fibre profiles in raw and steamed vegetables

Dietary fibre (DF) has many positive effects on human health associated with its functionality in the gastrointestinal tract. These benefits vary according to the type of DF. Vegetables can be a natural source of DF in the diet. However, to provide adequate nutritional advice, the content and profile of their various DF types must be characterised. This study aimed to determine the DF profile of 29 vegetables cultivated in Wallonia (Belgium) and the impact of steaming on these profiles. Using a combination of enzymatic, gravimetric and chromatographic methods, fructans, total dietary fibre (TDF), low- and high-molecular-weight soluble dietary fibre (SDF), and insoluble dietary fibre (IDF) were analysed. Results show that the DF content varies considerably among the 29 investigated vegetable varieties and species, but the influence of steaming is limited to a shift from IDF to high-molecular-weight SDF for 18 of the 29 tested vegetables, while fructans are preserved with not actual reduction in the DP.     

Total,insoluble and soluble dietary fiber values measured by enzymatic–gravimetric method in cereal grains

Cereal grains produced in southern Brazil and collected in production trials carried out in 1996 were evaluated as to total fiber (TF), insoluble fiber (IF) and soluble fiber (SF) contents by the enzymatic–gravimetric method of (Prosky et al., J. Assoc. Anal. Chem. Int. 75 (1992) 360). Wheat (BR 23, CEP 24, EMBRAPA 16, EMBRAPA 48 and EMBRAPA 49), triticale (BR 4, EMBRAPA 17 and EMBRAPA 18), barley (BR 2, EMBRAPA 43 and PFC 9205), rye (BR 1), oats (UFRGS 14, UFRGS 15 and UFRGS 17), corn (BR 351 and BR 5202 Pampa) and sorghum (A 9904 and BR 300) cultivars were analyzed. Differences (P<0.05) in TF and IF were found among the species. Wheat, triticale, oats and sorghum cultivars presented significant differences in total and IF levels, and oats cultivars in IF levels. The SF levels (difference between total and IF) of wheat and sorghum cultivars were also different. Although the results may have been affected by gravimetric corrections, the total and IF values obtained suggest the possible use of different species and different cultivars of cereal grains in specific strategies for animal and human nutrition.     

Effect of maturity and processing on total,insoluble and soluble dietary fiber contents of Indian green leafy vegetables

Vegetables are very important in the diet and provide minerals, vitamins, antioxidants and fiber. A beneficial role of dietary fiber in human nutrition is known but the data on the effect of maturity and processing of Indian vegetables on dietary fiber and its fractions are not available. Hence, the present study was undertaken to generate data on total (TDF), insoluble (IDF) and soluble (SDF) dietary fiber contents of green leafy vegetables (GLV) and to assess the effect of leaf maturity and cooking on these parameters. Sixteen GLV (namely, agathi, alternanthera, amaranth, basella, cabbage, colocasia, coriander, curry leaves, drumstick, fenugreek, hibiscus, mint, portulaca, rumex, spinach and tender tamarind leaves) were analysed for TDF, IDF and SDF by the enzymatic and gravimetric method of the Association of Official Analytical Chemists. Among the GLV analysed, the TDF and IDF contents were the lowest (2.5 g% and 1.6 g%) in basella and were the highest (16.3 g% and 13.4 g%) in curry leaves. The SDF content ranged from 0.7 g% in spinach to 2.9 g% in curry leaves. The SDF as a percentage of the TDF ranged from 11.3% in tender tamarind leaves to 36.0% in basella, but the majority of GLV had around 25% of the TDF as SDF. Significant (P<0.01) variation was observed between inter-species and intra-species in TDF, IDF and SDF contents of all the GLV. As the leaf matured from tender to mature and to coarse stage, the TDF and IDF contents of amaranth, basella, hibiscus, rumex and spinach increased significantly (P<0.05), The SDF content significantly (P<0.05) increased from tender to mature stage in all five GLV, but there was no further increase from mature to coarse stage except in rumex, where a significant (P<0.01) increase (25%) was observed. Processing/cooking of GLV had no significant effect on their TDF, IDF and SDF contents.     

Effect of maturity and processing on total, insoluble and soluble dietary fiber contents of Indian green leafy vegetables

Vegetables are very important in the diet and provide minerals, vitamins, antioxidants and fiber. A beneficial role of dietary fiber in human nutrition is known but the data on the effect of maturity and processing of Indian vegetables on dietary fiber and its fractions are not available. Hence, the present study was undertaken to generate data on total (TDF), insoluble (IDF) and soluble (SDF) dietary fiber contents of green leafy vegetables (GLV) and to assess the effect of leaf maturity and cooking on these parameters. Sixteen GLV (namely, agathi, alternanthera, amaranth, basella, cabbage, colocasia, coriander, curry leaves, drumstick, fenugreek, hibiscus, mint, portulaca, rumex, spinach and tender tamarind leaves) were analysed for TDF, IDF and SDF by the enzymatic and gravimetric method of the Association of Official Analytical Chemists. Among the GLV analysed, the TDF and IDF contents were the lowest (2.5 g% and 1.6 g%) in basella and were the highest (16.3 g% and 13.4 g%) in curry leaves. The SDF content ranged from 0.7 g% in spinach to 2.9 g% in curry leaves. The SDF as a percentage of the TDF ranged from 11.3% in tender tamarind leaves to 36.0% in basella, but the majority of GLV had around 25% of the TDF as SDF. Significant (P < 0.01) variation was observed between inter-species and intra-species in TDF, IDF and SDF contents of all the GLV. As the leaf matured from tender to mature and to coarse stage, the TDF and IDF contents of amaranth, basella, hibiscus, rumex and spinach increased significantly (P < 0.05), The SDF content significantly (P < 0.05) increased from tender to mature stage in all five GLV, but there was no further increase from mature to coarse stage except in rumex, where a significant (P < 0.01) increase (25%) was observed. Processing/cooking of GLV had no significant effect on their TDF, IDF and SDF contents.     

Uptake of heterocyclic aromatic amine by insoluble dietary fiber in artificial gastric and intestinal juice

Objectives The purpose of the presentin vitro study was to predict to what extent dietary fiber (DF) takes up heterocyclic aromatic amine (HAA) and how DF acts to intercept HAAsin vivo. Methods The sorption isotherms of 2-amino-3-methyl-3H-imidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethyl-3H-imidazo[4,5-f]quinoline (MeIQ), 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole acetate (Trp-P-1), and 3-amino-1-methyl-5H-pyrido[4,3-b]indole acetate (Trp-P-2) for DF were measured in artificial intestinal juice (AIJ) and artificial gastric juice (AGJ) at 37°C. The desorption of HAA from DF was measured in AGJ and AIJ. Results The sorption isotherms were statistically classified into four types. The percentage of Trp-Ps taken up by carboxymethylated cellulose (CMC) and agar in AGJ (pH, 1.2) was 52–56% and 58–78%, respectively. On the other hand, the percentage of Trp-Ps taken up by CMC and agar in AIJ (pH, 6.8) was 97–98% and 87–89%, respectively. The percentage of IQ and MeIQ sorbed by CMC was 21–27% in AGJ and 100% in AIJ. Collagen and chitin did not remove any HAAs in AGJ, but removed 4–69% in AIJ. In the four-component solution, the percentage of HAA taken up by DF was almost the same or significantly increased, with a few exceptions, as compared with that in the one-component solution. Conclusion The results indicated that MeIQ is mainly held on the surface of CMC in AIJ, and that Trp-P-1 and Trp-P-2 are mainly held in the interior of agar in AGJ and AIJ. The results on sorption-desorptionin vitro indicate that sorbed HAAs in the stomach are held more firmly by agar than by CMC while DF passes through the human intestinal tract. CMC and agar would be expected to be more useful than collagen and chitin as agents intercepting HAAs.     

直肠菌群对两种不溶性膳食纤维的体外发酵

目的探究不溶性膳食纤维在肠道中被发酵利用的规律。方法以直肠菌群为研究对象,以去淀粉麦麸和甘蔗渣分别作为底物,在厌氧条件下进行体外发酵,分别在发酵0、4、8、12和24h取样,测pH、运用选择性平板计数、气相色谱测短链脂肪酸含量。结果以去淀粉麦麸和甘蔗渣为底物的发酵培养基在发酵24h后,pH分别降到了5.35和5.43;双歧杆菌属、乳杆菌属、肠球菌属、肠杆菌属、拟杆菌属以及总厌氧菌的数量在两种底物的培养条件下不同的时间段数量变化均不显著;去淀粉麦麸和甘蔗渣两种底物均能被肠道菌群利用产生短链脂肪酸,其中在发酵24h后丙酸含量最多,且分别为0.58和0.56mg/ml;乳酸在发酵过程中被积累并能被一些肠道菌利用而消耗减少。结论不溶性膳食纤维能被肠道菌群利用,并且在发酵过程中可能有不同菌属的生长演替。     

浙江省城乡居民膳食纤维摄入情况调查

目的 了解浙江省城乡及不同地域居民的膳食纤维摄入现状、食物来源等情况.方法 采用连续3 d24 h回顾法和称重法对9 798名≥2岁居民进行个人食物摄入量调查及调味品消费量调查.结果 浙江省每日人均膳食纤维摄入量为10.12 g,城市和农村分别为11.23、9.00g,总体上呈现男性＞女性,城市＞农村;18岁以前摄入量随年龄的增加而上升,老年组略有下降;平原、山区、海岛每日人均摄入量分别为10.58、9.64、8.94g,且中、青年组均呈现平原＞山区＞海岛的分布趋势(P＜0.05);膳食纤维主要食物来源为蔬菜、谷类、干豆、菌藻和调味品,总摄入量分别为36 624.31、27 616.97、15 024.92、8 835.47、8 175.03g,分别占33.89%、25.56%、13.90%、8.18%、7.57%.结论 浙江省城乡居民膳食纤维摄入量普遍不足,农村和海岛地区更为缺乏,膳食纤维的摄入量有待提高.     

膳食纤维对肠动力障碍改善作用的研究进展

肠动力障碍可由多种疾病造成,也是危重症病人常见的并发症之一。有研究表明,肠动力障碍可通过调节远端消化腔内微生态环境以及减少细菌毒素来改善,也为肠动力障碍的治疗提供新的参考策略。膳食纤维(DF)具有加快结肠传输、正向调整肠道菌群、保护肠黏膜屏障等生理功能,临床上广泛用于危重症病人、炎症性肠病、糖尿病等病人肠动力障碍的辅助治疗。为进一步探究DF的应用与肠动力障碍改善之间的关系,以下对中英文数据库进行文献检索,并对部分近年来该方面发表的文献进行综述,以期为肠动力障碍的预防和治疗提供新的思路。     

膳食纤维对大鼠排锰效果及微量元素影响

目的 探讨膳食纤维的排锰效果及对其他微量元素的影响.方法 将48只3周龄雄性SD大鼠随机分为对照组、膳食纤维组、单纯染锰组(50 mg/kg)、染锰+高、中、低剂量膳食纤维组(分别在饲料中参入16%,8%和4%的膳食纤维);1个月后处死大鼠,测定大鼠体重、24 h粪锰以及脑、肝组织和血液中锰、铜、铁、锌含量.结果 染锰+高、中剂量膳食纤维组24 h粪锰排出率分别为29.44%,28.49%高于单纯染锰组的20.87%(P<0.05);染锰+高、中、低剂量膳食纤维组脑、锰含量分别为1.37,1.62,2.24,2.57μg/g肝组织和锰含量分别为1.78,2.73,2.54,2.70μg/g,明显低于单纯染锰组(P<0.01);脑、肝组织和血液中Cu、Fe、Zn含量在各组之间差异均无统计学意义(P>0.05).结论 膳食纤维能通过增加锰的排出以减少锰的蓄积.     

糖尿病病人膳食生糖效应与膳食纤维摄入的关系研究

目的通过对膳食血糖指数(DGI)和膳食血糖负荷(DGL)的评估,研究膳食生糖效应与膳食纤维的关系。方法采用食物称重记账法调查105名2型糖尿病病人的2个3日膳食摄入状况,根据食物血糖指数和膳食碳水化合物摄入量计算DGI和DGL,采用酶-重量法测定食物中总膳食纤维(TDF)、不可溶性膳食纤维(IDF)和可溶性膳食纤维(SDF)含量。结果调查对象的DGI值是62.9±6.8,DGL值是142.4±39.8,TDF、IDF和SDF的摄入量分别是(22.5±6.7)g/d,(16.1±5.5)g/d,(6.4±2.0)g/d。DGI与TDF的相关系数是-0.407(P<0.01)。与DGI最低五分位组的调查对象相比,DGI最高五分位组的调查对象蔬菜类食物摄入量减少了221.9g(P<0.01),TDF、IDF和SDF摄入量分别减少了6.5g、5.0g和1.4g(P值均<0.01),其中由蔬菜提供的膳食纤维减少量最多,谷类摄入量增加了68.0g(P<0.01)。结论DGI与膳食纤维摄入量呈负相关。富含蔬菜和膳食纤维的膳食可降低膳食生糖效应。     

食物纤维制剂润肠通便作用的研究

目的了解食物纤维制剂润肠通便作用的效果。方法将小鼠分为两批,每批70只,每批分为（0.42、0.84、1.67）g/kg.BW 3个样品组,及溶剂对照组和模型对照组,每组14只,连续灌胃7d后分别进行小肠推进试验和排便试验的指标测定。结果各剂量组小肠推进率和模型对照组比较,差异无统计学意义（P〉0.05）;0.42、0.84 g/kg.BW剂量组小鼠的首次排便时间短于便秘模型对照组、粪便粒数高于便秘模型对照组,差异有统计学意义（P〈0.05）,0.42 g/kg.BW剂量组小鼠粪便重量大于模型对照组,差异有统计学意义（P〈0.01）。结论食物纤维制剂在适量剂量下具有润肠通便作用。     

Health benefits of dietary fiber

Dietary fiber intake provides many health benefits. However, average fiber intakes for US children and adults are less than half of the recommended levels. Individuals with high intakes of dietary fiber appear to be at significantly lower risk for developing coronary heart disease, stroke, hypertension, diabetes, obesity, and certain gastrointestinal diseases. Increasing fiber intake lowers blood pressure and serum cholesterol levels. Increased intake of soluble fiber improves glycemia and insulin sensitivity in non-diabetic and diabetic individuals. Fiber supplementation in obese individuals significantly enhances weight loss. Increased fiber intake benefits a number of gastrointestinal disorders including the following: gastroesophageal reflux disease, duodenal ulcer, diverticulitis, constipation, and hemorrhoids. Prebiotic fibers appear to enhance immune function. Dietary fiber intake provides similar benefits for children as for adults. The recommended dietary fiber intakes for children and adults are 14 g/1000 kcal. More effective communication and consumer education is required to enhance fiber consumption from foods or supplements.     

复合膳食纤维对高胆固醇血症大鼠肝脏的影响

目的 观察复合膳食纤维(DFC)对高脂血症大鼠肝脏结构及功能的长期影响。方法 健康成年SD大鼠84只，雌雄各半。经高脂饲料诱导形成高脂血症模型后，按体重及血胆固醇水平均衡的原则分为7组，其中2组分别以基础饲料及小麦纤维作为正常和高脂对照组，其余5组给不同剂量的DFC，实验期为3个月。通过生化分析及形态观察的方法，研究DFC对大鼠肝脏结构与功能的影响。结果(1)实验第60d时，DFC含量最高的G组(64％DFC)的血浆ALT活性显高于正常和高脂对照组，其余各DFC组的血浆ALT活性、各DFC组AST活性与正常及高脂对照组比较均无显性差异；(2)实验第90d时，较高剂量的3组(分别含DFCl6％，32％和64％)的血浆ALT、AST活性显高于正常对照组，其中最高剂量组的血浆ALT活性显高于高脂对照组，而较低剂量的2组(DFC含量分别为4％，8％)的血浆ALT、AST活性在实验各个阶段与对照组比较均无显性差异；(3)各DFC组的血浆ALT及AST活性在实验第60d及90d时均随DFC含量的增加而增高，呈现明显的剂量—反应关系；(4)各剂量DFC组肝细胞脂肪变性不明显，但呈现不同程度的气球样变，较高剂量组(32％)肝细胞可见到嗜酸性变。结论 长期摄入高剂量DFC会导致高脂血症大鼠肝脏形态结构和功能的改变，因此实际应用时应该以低剂量为宜。