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Abstract
Different methods can be used to change the fiber compositions of food, and they consequently affect the physicochemical properties and physiological activities. The present study compared the effects of a blanching treatment on the physicochemical properties of water-insoluble fiber enriched fraction (WIFF) from three varieties of vegetable soybean pod hulls (tea vegetable soybean pod hull, TVSPH; black vegetable soybean pod hull, BVSPH; 305 vegetable soybean pod hulls, 305VSPH) and evaluated their effects on intestinal health in hamsters. Blanching may increase the soluble dietary fiber (SDF) content of WIFF in the 305VSPH variety by solubilizing cell wall components and releasing water-soluble sugars. Thus, the WIFF in the 305VSPH variety after blanching may be composed of cellulose and pectic substances. The WIFF of the blanched 305VSPH (B-305VSPH) variety exhibited the highest physicochemical properties, such as a water-retention capacity (11.7 g/g), oil-holding capacity (9.34 g/g), swelling property (10.8 mL/g), solubility (12.2%), and cation-exchange capacity (221 meq/kg), of the three varieties examined. The supplementation of B-305VSPH WIFF in the diet resulted in significantly (p < 0.05) lower cecal and fecal ammonia; activities of fecal β-d-glucosidase, β-d-glucuronidase, mucinase, and urease; as well as higher cecal total short-chain fatty acids relative to other diets. In addition, microbial analysis suggested that fecal bifidobacteria growth was enhanced by the consumption of B-305VSPH WIFF. Therefore, B-305VSPH WIFF may be applicable as a potential functional ingredient in the food industry for the improvement of intestinal health.
Highlights
Dietary fiber has attracted increasing attention in recent years with regard to its great physiological significance
Dietary fiber can be degraded by intestinal bacteria, especially, soluble dietary fiber (SDF) ferments faster than insoluble dietary fiber (IDF)
The three varieties of vegetable soybean pod hulls were tea vegetable soybean pod hulls (TVSPH), black vegetable soybean pod hulls (BVSPH), and 305 vegetable soybean pod hulls (305VSPH), which were provided by Young Sun Frozen Food Co., LTD (Pingtung, Taiwan)
Summary
Dietary fiber has attracted increasing attention in recent years with regard to its great physiological significance. The type and source of dietary fiber affects the digestive metabolism in the gastrointestinal tract, such as the composition of microbiota and enzymatic activities [1]. Dietary fiber can be degraded by intestinal bacteria, especially, soluble dietary fiber (SDF) ferments faster than insoluble dietary fiber (IDF). Fermented fibers yield further energy for bacterial growth and end products, such as the short-chain fatty acids (SCFA), namely acetate, propionate, or butyrate, that provide a beneficial effect for intestinal health [2]. The role of dietary fiber on the decreasing risk of gastrointestinal diseases depends on the physicochemical properties of the fiber, such as water retention, cation exchanges, oil-holding capacity, and fermentability [3]. In the hindgut and feces, the activities of some bacterial enzymes (e.g., β-d-glucosidase, β-d-glucuronidase, mucinase, and ureases) are associated
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