Nutr Res Pract.  2009 Jun;3(2):149-155.

Effect of heat treatment of digestion-resistant fraction from soybean on retarding of bile acid transport in vitro

• Han SH
• Lee SW
• Rhee C

Abstract

In this study, we investigated the heat effect of digestion-resistant fraction (RF) from soybean on retarding bile acid transport in vitro. The RFs from soybean retarded bile acid transport. A raw, unheated RF of soybean (RRF-SOY) was significantly more effective than the heated RF of soybean (HRF-SOY). The RS1 which physically trapped in milled grains and inaccessible to digestive enzyme after 18 hrs incubation level of content in RRF-SOY was found to be as high as 24.1% and after heating the RS1 of HRF-SOY was significantly reduced to 16.8%. The X-ray diffraction pattern of RF from soybean was altered after heat treatment. The RFs from soybean were characterized by peak at diffraction angles of 12.0degrees and 20.0degrees corresponding to RS content. Cellulose contents of RRF-SOY was 5% higher than that of HRF-SOY and pentosan contents of RRF-SOY was 5% higher than that of HRF-SOY, too. Whereas the hemicellulose content of RRF-SOY was 13% lower than HRF-SOY.

Keyword

Digestion-resistant fraction; thermal processing; resistant starch; xylose

MeSH Terms

Bile
Cellulose
Edible Grain
Heating
Hot Temperature
Polysaccharides
Soybeans
X-Ray Diffraction
Xylose
Cellulose
Polysaccharides
Xylose

Figure

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  Fig. 1 Retarding effects of digestion-resistant fraction on bile acid transport in vitro. RRF-SOY: RF from raw soybean; HRF-SOY: RF from heated soybean.

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  Fig. 2 Digestion-resistant fractions X-ray pattern of raw and heated soybean. Control: soybean starch; RRF-SOY: RF from raw soybean; HRF-SOY: RF from heated soybean.

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  Fig. 3 Celluloses (A) and hemicelluloses (B) content of digestion-resistant fraction from raw and heated soybean. RRF-SOY: RF from raw soybean; HRF-SOY: RF from heated soybean.

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  Fig. 4 Pentosans of digestion-resistant fractions from raw and heated soybean. RRF-SOY: RF from raw soybean; HRF-SOY: RF from heated soybean.

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  Fig. 5 HPAEC analysis of the monosaccharide composition of RRF-SOY (A) and HRF-SOY (B). The peaks correspond to rhamnose (5), arabinose (6), galactose (7), glucose (8), xylose (9), mannose (10), and fructose (11).

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