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| 2. |
- Nyman, M, et al.
(författare)
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Bulk laxatives : their dietary fibre composition, degradation, and faecal bulking capacity in the rat
- 1985
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Ingår i: Scandinavian Journal of Gastroenterology. - : Informa UK Limited. - 0036-5521 .- 1502-7708. ; 20:7, s. 95-887
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Tidskriftsartikel (refereegranskat)abstract
- The intestinal dietary fibre degradation and faecal bulking capacity of various bulk laxatives were investigated by means of balance experiments on rats. Nitrogen, fat, and mineral excretion in faeces was also studied. The dietary fibre content of the various bulk laxatives was quite different (in g/kg dry matter): ACO fibre tablets (barley and citrus pulp), 451; Fiberform (wheat bran-based), 817; Inolaxol (sterkulia gum), 696; and Vi-Siblin (ispaghula husk), 533. The increase in faecal dry matter per 1 g dietary fibre was similar with ACO fibre tablets, Fiberform, and Vi-Siblin. Inolaxol gave a significantly (p less than 0.001) higher faecal dry-weight increment, mainly due to an increased mineral excretion. Of the dry-weight increment, 59-82% constituted undegraded dietary fibre. Thus, 68-97% of the fibre passed through the gastrointestinal tract without being degraded. All the bulk laxatives caused a similar increase in the faecal N content, whereas the increase in faecal lipids was most pronounced with Vi-Siblin. The water-holding capacity of faeces was more pronounced with Inolaxol and Vi-Siblin than with ACO fibre tablets and Fiberform.
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| 3. |
- Andersson, Yngve, et al.
(författare)
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Production Planning in the Food Service
- 1986
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- This was a research and development work carried out together with The Swedish Food Institute (SIK), Gothenburg. In many respects was a matter of prospecting the authors' work within the Swedish automotive industry to another field of application. However, in this case, was one of the results a publication presented at a scientific conference. A comment: Publishing consumer reports was the praxis during this (early) period of time at Chalmers University of Technology, as well as probably at some other universities. This means that frequent and vast academic publication by means of e.g. conference papers and refereed contributions to scientific journals was almost unheard of. At least so for some of the applied science disciplines. However, today are the situation indeed very different (i.e. earlier was the publication in many respects focused on trying to satisfy the executive administrator the research foundation in question etc.). To be more precise, this early praxis was definitively the case for the research and development work carried out at the Department of Transportation (a broadly applied science discipline), which was characterized by more practical strives to e.g. engineer research results. Rather than relying on truer scientific efforts in a narrower sense. Functional satisfaction (i.e. something engineered work as planned instead verification/falsification of a hypothesis) was judged as being a primary aim of this research and development work. Therefore are (in the context of the publications registered in Chalmers Public Library CPL) the author making distinctions between consumer reports, on one hand. And, one the other hand, reports and preprints (manuscripts), while instead the academically orientated publications are various sort of scientific contributions presented at conferences or published in scientific journals (actually it is somewhat more complex, but further explanations are omitted here). The consumer reports were aimed at a various external organization with who the authors cooperated, and these are in many cases not available in PDF format to be easily read by logging in at CPL. This particular approach has judged as being fair/relevant fair in order to mirror of work conducted by the author or authors during the passing decades. Besides, the competencies at Chalmers Library, who actually have been very helpful, have not managed to provide appropriate answers to the various questions implied being at hand just above (this despite trying to get hold of such answers, hence this very comment).
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| 4. |
- Asp, Nils Georg, et al.
(författare)
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Enzyme resistant starch fractions and dietary fibre
- 1987
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Ingår i: Scandinavian Journal of Gastroenterology. - : Informa UK Limited. - 0036-5521 .- 1502-7708. ; 22:S129, s. 29-32
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Tidskriftsartikel (refereegranskat)abstract
- Starch fractions that are more or less enzyme resistant may behave like dietary fibre, both physiologically and analytically. Ungelatinized granules from potatoes, high amylose maize and green bananas are poorly digested. Starch made resistant to amylase due to new covalent bindings, formed at heat treatment or present in starch derivatives used as food additives, may also be more or less undigestible. "Resistant starch" present in bread and corn flakes is probably retrograded amylose. It is undigestible in the small intestine, but readily degraded by the large bowel microflora. Amylose-lipid complexes seem to be completely absorbed in spite of their resistance to amylase degradation in vitro. Since undigestible starch fractions behave physiologically like non-starch polysaccharides, they should be included in the dietary fibre concept. "Resistant starch" is analysed as glucose based fibre with all current methods except one, which includes an initial DMSO solubilization step.
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| 5. |
- Björck, I., et al.
(författare)
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Formation of enzyme resistant starch during autoclaving of wheat starch : Studies in vitro and in vivo
- 1987
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Ingår i: Journal of Cereal Science. - 0733-5210. ; 6:2, s. 159-172
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Tidskriftsartikel (refereegranskat)abstract
- The formation of in vitro resistant starch (RS) during autoclaving and freeze-drying of wheat starch suspension was evaluated. A substantial amount of starch, up to 8% (dry weight basis), was rendered resistant to amylases during heat-treatment unless solubilised in KOH, whereas freeze-drying had only marginal effects. Heat-treated wheat starch was incorporated into test diets to provide different levels of RS (0–5 %). The digestibility of starch was measured in vivo through balance experiments in normal rats and in rats treated with Nebacitin to suppress hind-gut fermentation. RS remained essentially undigested also in vivo. However, like certain types of dietary fibre, RS was readily metabolised (80–92 %) by the hind-gut microflora. Starch analysed with an enzymic method, in vitro accessible starch (AS), seemed to correspond to starch digestible in vivo. The in vivo digestibility of AS was close to 100 % whether Nebacitin was present or not. Energy utilisation decreased significantly with increasing level of RS in the diet. The biological value of dietary protein increased with increasing intake of RS in normal rats whereas no effect was noted in animals treated with Nebacitin. We conclude that RS formed during heat-treatment should be regarded as an easily fermentable dietary fibre component.
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| 6. |
- BJöRCK, INGER M., et al.
(författare)
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In vitro Effects of Phytic Acid and Polyphenols on Starch Digestion and Fiber Degradation
- 1987
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Ingår i: Journal of Food Science. - : Wiley. - 0022-1147 .- 1750-3841. ; 52:6, s. 1588-1594
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Tidskriftsartikel (refereegranskat)abstract
- The effect of phytic acid and polyphenols on the rate and extent of starch digestion as well as on fiber degradation was studied in vitro. Addition of phytic acid only had negligible influence on the enzyme activity of the amylases tested. In contrast, enzymes concerned with starch hydrolysis in the digestive channel (α‐amylase, amyloglucosidase/maltase) were inhibited by tannic acid, and to some extent also by catechin. Furthermore, tannic acid reduced the total recovery of starch during enzymic starch analysis. The activity of cellulases and hemicellulases was not affected by phytic acid or catechin. However, the degradation of cellulose powder was inhibited by tannic acid, whereas no inhibition could be observed with carboxymethyl‐cellulose as substrate.
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| 7. |
- Björck, Inger, et al.
(författare)
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On the digestibility of starch in wheat bread - studies in vitro and in vivo
- 1986
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Ingår i: Journal of Cereal Science. - 0733-5210. ; 4:1, s. 1-11
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Tidskriftsartikel (refereegranskat)abstract
- The digestibility of starch in white wheat bread was studied. Raw wheat starch and raw wheat flour were used as reference materials. The extent of digestion and absorption in vivo was evaluated through balance experiments in rats given test diets with and without addition of the antibiotic, Nebacitin, to reduce the fermentation in the hind-gut. As judged from a high faecal recovery of dietary fibre constituents in rats fed a wheat flour diet with Nebacitin, this drug significantly reduced the microbial activity in the hind-gut. Only minute amounts of starch could be detected in faeces of rats whether Nebacitin was present or not, indicating that pure wheat starch as well as starch in wheat bread and raw wheat flour was almost completely digested and absorbed in the rat small intestine. However, during baking, a fraction of the starch (0·6%–0·9%, dry basis) was rendered resistant to enzyme digestion in vitro unless solubilised in KOH. This modified starch fraction also remained undigested in vivo, but was readily metabolised by the hind-gut microorganisms, thus having physiological properties similar to those of dietary fibre. It is therefore recommended that resistant starch formed during baking (i.e. that rendered resistant to enzymic digestion as measured in vitro) should be regarded as dietary fibre rather than as dietary starch.
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| 8. |
- Frølich, W., et al.
(författare)
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Minerals, phytate and dietary fibre in different fractions of oat-grain
- 1988
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Ingår i: Journal of Cereal Science. - 0733-5210. ; 7:1, s. 73-82
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Tidskriftsartikel (refereegranskat)abstract
- The content of minerals and dietary fibre in different fractions of oats was investigated. The oat kernel (pericarp, testa, germ, aleurone, endosperm), accounting for 70 % of the oat seed, had a dietary fibre content of 11·5 g/100 g (dry weight basis); of this 23 % was soluble fibre components, mainly β-glucans. In contrast to most other cereals the amount of soluble fibre was distributed throughout the whole kernel. The oat husk, accounting for the remaining 30 %, has a considerably higher dietary fibre content than the kernel, 83·9 g/100 g. Most of the fibre in the husk (~ 99 %) was insoluble polymers containing cellulose and considerable amounts of xylans and lignin. The minerals associated with the fibre complex in the husk were mostly (~ 97 %) present in the insoluble fibre fraction (50 % of the Si and 30 % of the K). On the other hand, most (~ 70%) of the minerals in the kernel, were associated with the soluble fibre components (〉 50% of the Ca, Fe, Mn and P), probably the β-glucans and/or the phytic acid. Fe and Cu were the only minerals that were found to any greater extent in the insoluble fibre fraction in the kernel (~ 20%). Most of the phytate (〉 90%) was found in the soluble fibre fraction.
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| 9. |
- Nair, Baboo M., et al.
(författare)
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Binding of mineral elements by some dietary fibre components-in vitro (I)
- 1987
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Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146. ; 23:4, s. 295-303
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Tidskriftsartikel (refereegranskat)abstract
- The binding of copper, cadmium and zinc ions to some soluble and gelforming types of dietary fibre (guar gum, low and high methoxylated pectin and sterculia gum) has been investigated potentiometrically. Considerable binding was found to low methoxylated pectin, but the binding to sterculia gum and high methoxylated pectin was less pronounced. The binding to guar gum was negligible. Thus, the formation of complexes seemed to be due to the proportion of free carboxyl groups. The amount of added metal bound to sterculia gum was proportional to the fibre concentration, whereas the pectins showed increased binding at higher fibre concentrations. This was possibly due to intermolecular interactions between the polymers and metal ions. The order of complex formation ability to the fibres investigated was different for different metals. To low methoxylated pectin the order Cu>Zn ≫ Cd was observed.
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| 10. |
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