Sadako Nakamura, Misa Yamate, Kenichi Tanabe, Sanae Osada and Tsuneyuki Oku* Pages 1 - 9 ( 9 )
Background: Highly cross-linked phosphate starch (HCPS) and modified cellulose (MC) were newly developed, modified dietary fiber materials to prevent lifestyle-related diseases.
Objective: We investigated the physiological property of HCPS and MC to be a dietary fiber.
Materials and Methods: HCPS was made from tapioca starch by polymerization in the presence of 0.5% phosphoric acid, and MC was made from cellulose, maltodextrin and karaya gum by highspeed mixing. In the present study, rats were raised on a diet containing 10% or 15% HCPS, or 10% MC for four weeks, and physical effects such as growth, organ weights, blood biomedical parameters, fecal weight, and hydrogen excretion were recorded.
Results: Growth was normal among all groups, and there was no significant difference in total body weight gain. Some organ weights including the adipose tissues differed slightly among groups, but no difference based on diet composition was observed. Blood biomedical parameters were normal and not significantly different among groups. Cecum tissue and content weights were significantly greater in the 15% HCPS, 10% MC, and 10% fructooligosaccharide (FOS) groups than in the control group, and fecal weight was significantly increased in the 10% and 15% HCPS, and 10% MC groups compared with the control group. Hydrogen excretion over 24 h was negligible when HCPS was administered orally to rats non-acclimatized to HCPS but increased significantly in rats acclimatized to 10% HCPS diet for one week.
Conclusion: We conclude that both HCPS and MC could be suitable for use as low energy bulking materials.
Acclimatization, dietary fiber, fermentation, highly cross-linked phosphate starch, hydrogen excretion, modified cellulose.
Institute of Food, Nutrition and Health, Jumonji University, 2-1-28 Sugasawa, Niiza, Saitama 352-8510, Graduate School of Human Life Science, Jumonji University, 2-1-28 Sugasawa, Niiza, Saitama 352-8510, Department of Food Science and Nutrition, Nagoya Women's University, 3-40, Shioji, Mizuho, Nagoya, 467-8610, Junior College, Department of Food and Nutrition, Kagawa Education Institute of Nutrition, 3-24-3, Komagome, Toshima, Tokyo, Institute of Food, Nutrition and Health, Jumonji University, 2-1-28 Sugasawa, Niiza, Saitama 352-8510