The brown alga, Akamoku, also known as Sargassum horneri, was harvested at depths of 1 - 2 and 5 m in the oceanic areas of the Chikuzen Sea off the coast of Fukuoka, Japan, and its chemical composition (moisture, prot...The brown alga, Akamoku, also known as Sargassum horneri, was harvested at depths of 1 - 2 and 5 m in the oceanic areas of the Chikuzen Sea off the coast of Fukuoka, Japan, and its chemical composition (moisture, protein, lipid, ash, carbohydrate and total dietary fiber content) was investigated. The aim of this study was to elucidate the relationship between the chemical components and the growth of S. horneri as recyclable resource for a sustainable future. S. horneri at an ocean depth of 5 m grew rapidly. The biomass was abundant from January until April. After maturation and gamete release at the middle of April, plant senescence began occurring, and only short plants remained at the sea bottom. On the other hand, S. horneri at an ocean depth of 1 - 2 m grew slowly and could be harvested until early June. The protein, lipid and total dietary fiber content of S. horneri at an ocean depth of 5 m showed apparent gender-based differences.展开更多
Fruits are unarguably one of the main sources of dietary fiber, but are regional Amazonian fruits sources of dietary fiber? The objective of the present study was to assess the nutritional characteristics and fiber co...Fruits are unarguably one of the main sources of dietary fiber, but are regional Amazonian fruits sources of dietary fiber? The objective of the present study was to assess the nutritional characteristics and fiber contents of fresh fruits with low energy density. The study fruits wereabiu, bacuri, carambola, ingá-cipó, mapati, and taperebá acquired from the National Institute for Amazonian Research (INPA) and collected along kilometers 08 and 60 of highway BR174, AM-Brasil. Ash, protein, lipid, carbohydrate, energy and fiber contents were determined three times. The six fruits have very small and significantly different protein contents (p < 0.05). Taperebá and mapati presented the highest (4.65 g) and lowest (0.84 g) fiber contents, respectively. Except for abiu (0.49 g), the low lipid contents of the study fruits confirmed their low energy density. The soluble fiber content of the fruits was generally low, being highest in taperebá (1.51 g). The insoluble fiber fraction prevailed in all six study fruits, with taperebá and mapati presenting the highest (3.14 g) and lowest (0.65 g) insoluble fiber contents, respectively. The dietary fiber contents show that the study fruits can contribute to the composition of diets with appropriate dietary fiber contents and low energy densities.展开更多
以野生火棘果为原料,采用酶法制备火棘果水溶性膳食纤维(SDF)。以单因素纤维素酶添加量、酶解时间和液料比为实验因素,以水溶性膳食纤维得率为响应值,采用三因素三水平的响应面分析法优化提取工艺条件。同时,利用气相色谱法研究了火棘...以野生火棘果为原料,采用酶法制备火棘果水溶性膳食纤维(SDF)。以单因素纤维素酶添加量、酶解时间和液料比为实验因素,以水溶性膳食纤维得率为响应值,采用三因素三水平的响应面分析法优化提取工艺条件。同时,利用气相色谱法研究了火棘果膳食纤维的单糖组成和物化性质。结果表明,酶法制备火棘果水溶性膳食纤维的最佳工艺条件为:酶添加量0.83%,酶解时间2 h,液料比23 m L/g,在此条件下火棘果SDF的得率预测值为5.97%,实际验证值为5.91%。火棘果膳食纤维的单糖成分主要为木糖、阿拉伯糖、鼠李糖、山梨糖,同时还含有少量的果糖和甘露糖,其中以木糖含量最高,达33.56%。物化性质实验表明,火棘果膳食纤维具有良好的持水性和持油性,同时对葡萄糖也具有较强的吸收能力。展开更多
文摘The brown alga, Akamoku, also known as Sargassum horneri, was harvested at depths of 1 - 2 and 5 m in the oceanic areas of the Chikuzen Sea off the coast of Fukuoka, Japan, and its chemical composition (moisture, protein, lipid, ash, carbohydrate and total dietary fiber content) was investigated. The aim of this study was to elucidate the relationship between the chemical components and the growth of S. horneri as recyclable resource for a sustainable future. S. horneri at an ocean depth of 5 m grew rapidly. The biomass was abundant from January until April. After maturation and gamete release at the middle of April, plant senescence began occurring, and only short plants remained at the sea bottom. On the other hand, S. horneri at an ocean depth of 1 - 2 m grew slowly and could be harvested until early June. The protein, lipid and total dietary fiber content of S. horneri at an ocean depth of 5 m showed apparent gender-based differences.
文摘Fruits are unarguably one of the main sources of dietary fiber, but are regional Amazonian fruits sources of dietary fiber? The objective of the present study was to assess the nutritional characteristics and fiber contents of fresh fruits with low energy density. The study fruits wereabiu, bacuri, carambola, ingá-cipó, mapati, and taperebá acquired from the National Institute for Amazonian Research (INPA) and collected along kilometers 08 and 60 of highway BR174, AM-Brasil. Ash, protein, lipid, carbohydrate, energy and fiber contents were determined three times. The six fruits have very small and significantly different protein contents (p < 0.05). Taperebá and mapati presented the highest (4.65 g) and lowest (0.84 g) fiber contents, respectively. Except for abiu (0.49 g), the low lipid contents of the study fruits confirmed their low energy density. The soluble fiber content of the fruits was generally low, being highest in taperebá (1.51 g). The insoluble fiber fraction prevailed in all six study fruits, with taperebá and mapati presenting the highest (3.14 g) and lowest (0.65 g) insoluble fiber contents, respectively. The dietary fiber contents show that the study fruits can contribute to the composition of diets with appropriate dietary fiber contents and low energy densities.
文摘以野生火棘果为原料,采用酶法制备火棘果水溶性膳食纤维(SDF)。以单因素纤维素酶添加量、酶解时间和液料比为实验因素,以水溶性膳食纤维得率为响应值,采用三因素三水平的响应面分析法优化提取工艺条件。同时,利用气相色谱法研究了火棘果膳食纤维的单糖组成和物化性质。结果表明,酶法制备火棘果水溶性膳食纤维的最佳工艺条件为:酶添加量0.83%,酶解时间2 h,液料比23 m L/g,在此条件下火棘果SDF的得率预测值为5.97%,实际验证值为5.91%。火棘果膳食纤维的单糖成分主要为木糖、阿拉伯糖、鼠李糖、山梨糖,同时还含有少量的果糖和甘露糖,其中以木糖含量最高,达33.56%。物化性质实验表明,火棘果膳食纤维具有良好的持水性和持油性,同时对葡萄糖也具有较强的吸收能力。
