ArticleFoods (Basel, Switzerland)2022
Structural Characteristics of Insoluble Dietary Fiber from Okara with Different Particle Sizes and Their Prebiotic Effects in Rats Fed High-Fat Diet.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Effects of Physical Modification Methods on Physicochemical, Structural and Functional Characteristics of Insoluble Dietary Fiber from Okara.Foods (Basel, Switzerland) · 2026Article
- BMI-stratified phenotypes of polycystic ovary syndrome: advances in gut microbiota research and personalized management strategies.Frontiers in endocrinology · 2026Review
- Fermented Food-Polysaccharides as Gut Health Regulators: Sources, Optimization, Structural Characteristics and Mechanism.Foods (Basel, Switzerland) · 2025Review
- Moderate Ohmic Field Modification of Okara and Its Effects on Physicochemical Properties, Structural Organization, and Functional Characteristics.Foods (Basel, Switzerland) · 2025Article
- Article
- Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing.Foods (Basel, Switzerland) · 2023Article
- Editorial: Innovative high value-added processing of soybean and its by-products.Frontiers in nutrition · 2023Article
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Authors and funding
8 authors.
Funding
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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