Influence of Heat Treatment on the Bile Acid Binding Ability of Persimmon Tannin-rich Fiber and its Application to a Food Material for Breads

Abstract

The tannin-rich fiber from young persimmon (Diospyros kaki ) fruits has bile acid-binding properties. We investigated the effect of heat treatment on bile acid binding by this fiber. Furthermore, bread containing persimmon tannin-rich fiber was baked and its bile acid-binding ability was examined in vivo. Although the bile acidbinding ability of the fiber decreased by 20 % after heating at 180℃ for 20 min, mice fed bread containing persimmon tannin-rich fiber (10 % w/w) excreted double the amount of fecal bile acid compared to mice fed the control bread. These results indicate that persimmon tannin-rich fiber can be a useful functional food material when incorporated into breads.

Effect of Drying Methods and Pre-treatments on Bioactive Potential of Persimmon (Diospyros kaki L.)

“…Studies have shown that the fruit in question has the feature of lowering cholesterol and blood pressure, strengthening the immune system, supporting eye health, regulating the work of the gastrointestinal system, being effective against fatigue, stress, and depression, delaying aging, preventing cell damage, and cleanses the liver [4]. It has known that the consumption of persimmon helps the prevention of digestive system disorders and cancer diseases that are Two different sample styles, sliced and pureed, were used for persimmon samples.…”