Structural Characteristics of Insoluble Dietary Fiber from Okara with Different Particle Sizes and Their Prebiotic Effects in Rats Fed High-Fat Diet

Overview

Journal Foods

Specialty Biotechnology

Date 2022 May 14

PMID 35564020

Authors

Hongliang Fan

Ying Zhang

Mohammed Sharif Swallah

Sainan Wang

Jiarui Zhang

Jiaqi Fang

Jiahong Lu

Hansong Yu

Affiliations

Soon will be listed here.

Abstract

Dietary fiber, which is utilized to make functional meals, is an important component for promoting human health and managing calorie consumption. In this study, three different particle sizes of OIDF (Okara insoluble dietary fiber) were characterized. Their lipid-lowering effects and the impacts on gut microbiota were determined by OIDF intervention in high-fat diet rats. Scanning electron microscopy (SEM) results showed that the three particle sizes of OIDF have different morphologies. Fourier transform infrared spectroscopy (FT-IR) results showed that the three sources of IDF samples have similar active groups, but the thermogravimetric analysis/differential scanning calorimetry (TGA/DSC) and X-ray diffraction (XRD) showed that three different particle sizes of OIDF have different retention and crystallinity. Among the three OIDFs, OIDF-10 exhibited the stronger WSC, OHC, CAC, and SCAC. The results after the feeding showed that the OIDF of three particle sizes could improve the elevation of blood lipids and the disturbance of gut microbiota caused by the high-fat diet. Therefore, this study demonstrated the functional significance of the three particle sizes of OIDF and provided a reference for its application in functional food processing, aiming at maintaining healthy blood lipid and intestinal flora levels.

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