We studied the impact of heating on the aluminium ion (Al(NO 3 ) 3 ) binding amount of IDF (insoluble dietary fiber) and SDF (soluble dietary fiber) fractions extracted by the modified Prosky method from 14 kinds of food after different heat treatments. Al binding of unheated IDF was high in edible burdock, carrot, cabbage and hijiki. Heating marginally raised the Al binding amount of aloe and okra, but the other samples showed a tendency for the Al binding amount to fall when heated. Al binding of unheated SDF was extremely high in aloe, which has a high mucilage content, followed by okra and eggplant. Whereas non-mucilaginous foods had lower binding capacities when heated, the binding capacities of such viscous foods as aloe, okra, and moroheiya were increased by microwaving.Keywords: dietary fiber, Al binding, heating Dietary fiber (DF) is known to possess such physiological actions as normalization of the intestinal environment and inhibition of sugar absorption (Hanai et al., 1997;Anderson et al., 1995;Salmeron et al., 1997;Jenkins et al., 1995;Davidson & McDonald, 1998). DF is also comprised of acidic polysaccharides that have a polar group, and acts to bind with, adsorb and promote to excretion a variety of metal ions by intermolecular force, chemical and physical factors that stem from its polysaccharide structure (Ou et al., 1999;Schrijver & Conrad, 1992). DF is usually ingested from heated foods. At the same time, the polysaccharide structure of DF has been shown in experiments by the authors (Takeyama et al., 2002) to be affected both physically and chemically by heating.SDF (soluble dietary fiber) and IDF (insoluble dietary fiber) fractions were extracted via modified Prosky method (Prosky et al., 1988) from 14 different heated samples, and the influence of heating on the metal binding ability that is a function of DF was determined.Aluminium nitrate (Al(NO 3 ) 3 ) was used as the metal ion. Aluminium (Al) is known to accumulate in the brain and may cause neurotoxic injury by long-term exposure (Sarin et al., 1997;Oshiro et al., 1998;Gonda & Lehotzky, 1996;Bielarczyk et al., 1998;Gandolfi et al., 1998).
Materials and MethodsMaterials We used 14 different samples in our study: aloe, okra, moroheiya, cabbage, celery, eggplant, bitter gourd, edible burdock, carrot, Japanese radish, hijiki, shiitake, nameko and common mushroom. Each sample was washed and wiped dry, whereupon the edible portion was either grated, using a plastic or ceramic grater, or minced with a ceramic knife. A portion of each sample was intermittently heated in a microwave oven for 13 min, or autoclaved at 121˚C for 30 min. The processed samples were then freeze dried together with the unheated samples, then pulverized and put through a 32-mesh sieve for use in the study. All equipment was soaked overnight in 15% nitric acid solution, then washed with tap water or purified water before use.Extraction of IDF and SDF by the modified Prosky method Two to 6 grams of the samples obtained mentioned above were subjected to extraction by the ...