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Influence of cooking and intake method on physiology function appearance of dietary fiber

烹调及摄入方式对膳食纤维生理功能表现的影响

基本信息

批准号：
18500608
负责人：
YAMANAKA Natsumi
金额：
$ 2.42万
依托单位：
Gifu Women's University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2006
资助国家：
日本
起止时间：
2006 至 2007
项目状态：
已结题

项目摘要

The amount and physical properties of the dietary fiber contained in foods has a large effect on the physiological functions of those foods when they are ingested. However, the amount and properties of dietary fiber are changed by the process of preparing and cooking food. Using sweet potatoes, which have a fairly high dietary fiber content and need to be cooked before they are eaten, this study investigated how differences in cooking method affect dietary fiber properties, as well as how those properties affect physiological functions.The amount of dietary fiber was measured in raw sweet potatoes and sweet potatoes cooked by steaming and in a microwave oven. Insoluble dietary fiber tended to increase with heating, and tended to increase more in steamed sweet potatoes, in which cooking time was long, that in microwaved sweet potatoes, in which cooking time was short. The soluble dietary fiber of sweet potatoes heated in a microwave oven tended to have higher viscosity than raw or steam … More ed sweet potatoes. It is possible that the rapid rise in temperature in microwave cooking changed the properties of soluble dietary fiber. The effect of these differences in the properties of dietary fiber on the fermentability of dietary fiber was investigated, and it was found that the highly viscous soluble dietary fiber of sweet potatoes heated in a microwave oven had low fermentability. Additionally, freeze-dried sweet potatoes that had been heated with different methods were added to feed which was then given to rats. After 10 days of this feed, we compared the effects it had on the shape and function of the gastrointestinal tract. Tissue weight was taken as an indicator of the effect on the shape of the gastrointestinal tract. The tissue weight of the intestinal cecum and proximal colon was found to have increased with the ingestion of sweet potatoes, but no effect was seen from the differences in heating method. However, the tissue weight of the distal colon increased only in rats that had eaten sweet potatoes cooked by steaming, which had a high content of insoluble dietary fiber, indicating that the effect is different depending on the cooking method. Feed efficiency and the level of fat in the blood were measured as indicators of the effects on digestive absorption function, but no effect was seen with ingestion of any of the sweet potatoes or differences in cooking method. Less

食物中所含膳食纤维的数量和物理性质对这些食物在摄入时的生理功能有很大的影响。然而，膳食纤维的数量和性质会随着食物的准备和烹饪过程而改变。本研究以膳食纤维含量较高且需煮熟后食用的甘薯为对象，通过测定生甘薯、蒸制甘薯和微波甘薯中的膳食纤维含量，探讨了不同烹饪方法对甘薯膳食纤维性质的影响，以及这些性质对生理功能的影响。不溶性膳食纤维随加热时间的延长而增加，且蒸煮时间长的蒸薯中不溶性膳食纤维增加较多，蒸煮时间短的微波甘薯中不溶性膳食纤维增加较多。微波炉加热的甘薯可溶性膳食纤维比生的或蒸汽的粘度更高 ...更多信息艾德烤红薯。这可能是由于微波加热过程中温度的快速升高改变了可溶性膳食纤维的性质。研究了膳食纤维性质的这些差异对膳食纤维发酵性的影响，发现在微波炉中加热的甘薯的高粘性可溶性膳食纤维具有低发酵性。此外，将用不同方法加热的冻干甘薯添加到饲料中，然后给予大鼠。10天后，我们比较了它对胃肠道形状和功能的影响。将组织重量作为对胃肠道形状影响的指标。发现肠盲肠和近端结肠的组织重量随着甘薯的摄入而增加，但加热方法的差异没有影响。然而，只有食用了蒸制甘薯的大鼠远端结肠的组织重量增加，这种甘薯具有高含量的不溶性膳食纤维，这表明效果因烹饪方法而异。饲料效率和血液中的脂肪水平作为消化吸收功能影响的指标进行了测量，但没有观察到任何甘薯的摄入或烹饪方法的差异的影响。少