Effects of Cellulose and Pectin on Diet-induced Thermogenesis in Young Women

오승호,; 박정진,; 최인선,; 노희경,

doi:10.3746/jkfn.2007.36.2.194

Cited by 3 publications

(1 citation statement)

References 38 publications

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“…In particular, the soluble dietary fiber (SDF) is reported to influence lipid metabolism, including cholesterol (12)(13)(14). In addition, SDF is effective for improving glucose tolerance in diabetics by delaying the absorption of nutrients as foods pass through the intestines as well as by absorbing water, leading to larger volumes that, in turn, form a gel inside the intestine, increasing viscosity (15)(16)(17). Many studies have added enzymes to foods or have used enzymatic hydrolysis to 392 200 100 60 40 10 50 292 200 100 60 40 10 50 342 200 100 60 40 10 50 292 200 100 60 40 10 50 DL-methionine Choline chloride Cholesterol Lard Radish leaves of nonenzyme Radish leaves of enzymic treated 3 3 2 140 --3 3 2 140 100 -3 3 2 140 -50 3 3 2 140 -100 Total 1000 1000 1000 1000 1) HF: high fat diet, MA: high fat＋100 g radish leaves diet (10%), MB: high fat＋50 g extract of enzyme-treated radish leaves diet (5%), MC: high fat＋100 g extract of enzyme-treated radish leaves diet (10%).…”

Section: Introductionmentioning

confidence: 99%

Effect of Enzyme-Treated Radish Leaves on Lipid Metabolism in Rats Fed a High-Fat Diet

Kim¹,

Ku²,

Kang³

et al. 2011

JFN

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The purpose of this study was to investigate the effect of enzyme-treated radish (Raphanus sativus L.) leaves on lipid metabolism in rats fed a high fat diet. Rats were divided into four experimental groups which were composed of a high fat diet group (HF group), a high fat diet with 10% radish leaf powder-supplemented group (MA group), a high fat diet with 5% enzyme-treated radish leaf powder-supplemented group (MB group) and a high fat diet with 10% enzyme-treated radish leaf powder-supplemented group (MC group). Total dietary fiber content of enzyme-treated radish leaves were greater than untreated radish leaves. Body weight gain and food efficiency ratio (FER) of the HF group increased compared to the MA, MB and MC groups. The serum total cholesterol, LDL-cholesterol and atherogenic index contents in the radish leaf powder-supplemented groups were lower than that of the HF group, while those values for the MB and MC groups were significantly lower than that of the HF group. The serum HDL-cholesterol contents of the MB and MC groups increased compared to the HF group. The hepatic triglyceride contents of the MA, MB and MC groups decreased compared to the HF group. In fact, the hepatic triglyceride contents of the MB and MC groups were significantly lower than the MA group. The hepatic total cholesterol contents of the MB and MC groups significantly decreased compared to those of the HF group. The fecal total cholesterol contents of the MA, MB and MC groups significantly increased compared to those of the HF group. These results indicate that supplementation with enzyme-treated radish leaves increase the useful fiber contents. Furthermore, it may have a pronounced impact on lipid metabolism of serum and liver in rats fed a high fat diet.

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Section: Introductionmentioning

confidence: 99%

Effect of Enzyme-Treated Radish Leaves on Lipid Metabolism in Rats Fed a High-Fat Diet

Kim¹,

Ku²,

Kang³

et al. 2011

JFN

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Thermic Effect of Food and Macronutrient Oxidation Rate in Men and Women after Consumption of a Mixed Meal

Kim

2011

Korean J Nutr

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The purpose of this study was to investigate the effects of gender on the thermic effect of food and substrate oxidation rate during 5 hours after a mixed meal. Twenty healthy college students (10 males and 10 females) aged 20-26 years participated in this study. The energy contents of the experimental diets were 775 kcal and 627 kcal for males and females respectively, which were 30% of individual energy requirements and were composed of 65/15/20% as the proportion of carbohydrate/protein/fat. Resting and postprandial energy expenditure and substrate oxidation rates were measured with indirect calorimetry in the fasting state and every 30 min for 5 hours after meal consumption. Thermic effects of food expressed as ∆AUC and TEF% were not significantly different between males and females. However, TEF% adjusted for body weight and fat-free mass in males (0.095% and 0.120%) were significantly lower than those in females (0.152% and 0.213%)(p ＜ 0.05). The total amount of carbohydrate oxidized was significantly lower in males than that in females (58.6 vs. 86.6 mg/kcal energy intake/5 h, p ＜ 0.05). In contrast, the total amount of fat oxidized was significantly higher in males than that in females after the meal (32.9 vs. 17.2 mg/kcal energy intake/5 h, p ＜ 0.01). These results indicate that gender affects the thermic effects of food and the substrate oxidation rate after a meal. The results show that males use relatively less carbohydrate and more fat as an energy source after a meal than that of females. (

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Thermic Effect of Food, Macronutrient Oxidation Rate and Satiety of Medium-chain Triglyceride

Son

Lee

Kim

2015

Korean J Community Nutr

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Objectives: The objective of this study was to evaluate the thermic effects, the macronutrient oxidation rates and the satiety of medium-chain triglycerides (MCT). Methods:The thermic effects of two meals containing MCT or long-chain triglycerides (LCT) were compared in ten healthy men (mean age 24.4 ± 2.9 years). Energy content of the meal was 30% of resting metabolic rate of each subject. Metabolic rate and macronutrient oxidation rate were measured before the meals and for 6 hours after the meals by indirect calorimetry. Satiety was estimated by using visual analogue scales (VAS) at 8 times (before the meal and for 6 hours after meal).Results: Total thermic effect of MCT meal (42.8 kcal, 8.0% of energy intake) was significantly higher than that (26.8 kcal, 5.1% of energy intake) of the LCT meal. Mean postprandial oxygen consumption was also significantly different between the two types of meals (MCT meal: 0.29 ± 0.35 L/min, LCT meal: 0.28 ± 0.27 L/min). There were no significant differences in total postprandial carbohydrate and fat oxidation rates between the two meals. However, from 30 to 120 minutes after consumption of meals, the fat oxidation rate of MCT meal was significantly higher than that of the LCT meal. Comparison of satiety values (hunger, fullness and appetite) between the two meals showed that MCT meal maintained satiety for a longer time than the LCT meal.Conclusions: This study showed the possibility that long-term substitution of MCT for LCT would produce weight loss if energy intake remained constant.Korean J Community Nutr 20(6): 468~478, 2015 KEY WORDS medium-chain triglyceride, thermic effect of food, macronutrient oxidation rate, satiety

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Effects of Cellulose and Pectin on Diet-induced Thermogenesis in Young Women

Cited by 3 publications

References 38 publications

Effect of Enzyme-Treated Radish Leaves on Lipid Metabolism in Rats Fed a High-Fat Diet

Effect of Enzyme-Treated Radish Leaves on Lipid Metabolism in Rats Fed a High-Fat Diet

Thermic Effect of Food and Macronutrient Oxidation Rate in Men and Women after Consumption of a Mixed Meal

Thermic Effect of Food, Macronutrient Oxidation Rate and Satiety of Medium-chain Triglyceride

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