The physicochemical properties, in vitro binding capacities and in vivo hypocholesterolemic activity of soluble dietary fiber extracted from soy hulls.
Soluble dietary fibers (SDFs) have earned a healthy reputation due to their distinguished physiological functions. In this study, SDF was efficiently extracted from soy hulls using a phosphate-assisted subcritical water extraction method. The physicochemical properties, in vitro binding capacities and in vivo hypocholesterolemic activity of soy hull soluble dietary fiber (SHSDF) were evaluated. The results indicated that the major component of SHSDF was pectic polysaccharides, and with comparison to commercial oat β-glucan, SHSDF had favorable solubility, viscosity, water-holding ability (5.26 g water per g sample), and oil holding capacity (4.83 g oil per g sample). It also possessed good in vitro cholesterol-binding capacity (6.18 mg g-1sample at pH 2 and 7.62 mg g-1sample at pH 7), bile acid-binding capacity (3.3, 1.73 and 6.65 μM of GCA, GCDCA and GDCA per 100 mg of sample), glucose dialysis retardation index (64.76%), and in vivo hypocholesterolemic activity (16.88% and 35.28% reduction in serum total cholesterol and LDL level in rats, respectively). These data suggest that SHSDF has great potential in food applications, especially in the development of functional food ingredients.
Research and Development Center of Food Proteins, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China. fexqyang@scut.edu.cn fexqyang@163.com.
Chun
C
Liu
Research and Development Center of Food Proteins, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China. fexqyang@scut.edu.cn fexqyang@163.com.
Xiao-Lu
XL
Lin
Research and Development Center of Food Proteins, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China. fexqyang@scut.edu.cn fexqyang@163.com.
Zhili
Z
Wan
Research and Development Center of Food Proteins, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China. fexqyang@scut.edu.cn fexqyang@163.com.
Yuan
Y
Zou
Research and Development Center of Food Proteins, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China. fexqyang@scut.edu.cn fexqyang@163.com.
Fen-Fen
FF
Cheng
Research and Development Center of Food Proteins, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China. fexqyang@scut.edu.cn fexqyang@163.com and Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, People's Republic of China.
Xiao-Quan
XQ
Yang
D000818:Animals; D004032:Diet; D004043:Dietary Fiber / Q000032:analysis / Q000494:pharmacology*; D006937:Hypercholesterolemia / Q000178:diet therapy*; D008297:Male; D008855:Microscopy, Electron, Scanning; D011897:Random Allocation; D051381:Rats; D017207:Rats, Sprague-Dawley; D013025:Glycine max / Q000737:chemistry*
D004043:Dietary Fiber