Abstract:

Dietary fiber was separated from okara, and then micronized through dry grinding method using ultra-micro pulverizer and wet granulating method using dynamic high pressure microfluidization, respectively. The samples were collected as D-ODF and W-ODF. Un-micronized dietary fiber (C-ODF) was the control diet. The changes of major physical and chemical properties before and after micronization were examined and effects of these samples on levels of serum total cholesterol (TC), high-density lipoprotein cholesterol (HDL-C) and triglyceride (TG) were determined in BALB/c mice. Results indicated that particle size of W-ODF exhibited more significant declined than that of D-ODF. Meanwhile, swelling capacity, water holding capacity and soluble dietary fiber content in W-ODF were higher than those of D-ODF and C-ODF. The TC level exhibited a decrease in mice fed with D-ODF for 28 days through comparing with the TC level pre-treatments. However, the TC level in mice of both control groups and W-ODF group revealed an increase. In addition, serum HDL-C levels of all groups exhibited an increase; the ratio of HDLC/ TC in W-ODF group was increased by 21.2%, which was significantly higher than that of C-ODF (4.8%) and D-ODF (11.4%). TG level of control group was also increased, however, 13.5% reduction in D-ODF group and 29.2% decrease in W-ODF group were observed, compared with pre-feeding. Compared with the control group, TG levels in D-ODF group and W-ODF group were decreased by 17.9% (P ＜ 0.05) and 41.0% (P ＜ 0.05), respectively. W-ODF exhibited more prominent effect on TG level.

Key words: okara dietary fiber, ultra-micronization, dynamic high pressure microfluidization, in vivo, cholesterol, triglyceride