Effect of Dietary Fiber on Plasma Lipoproteins *

SummaryHuman plasma lipoprotein fractions were prepared by flotation in the ultracentrifuge. Addition of these fractions to platelet-rich, platelet-poor and platelet-free plasma affected the partial thromboplastin and Stypven clotting times to various degrees. Addition of high density lipoprotein (HDL) to platelet-poor and platelet-free plasma shortened both the partial thromboplastin and the Stypven time, whereas addition of low density lipoprotein and very low density lipoprotein (LDL + VLDL) fractions only shortened the Stypven time. The additions had little or no effect in platelet-rich plasma.Experiments involving the addition of anti-HDL antibodies to plasmas with different platelet contents and measuring of clotting times produced results that were in good agreement with those noted when lipoprotein was added. The relation between structure and the clot-promoting activity of various phospholipid components is discussed.

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Observations on the in vitro Effects of Chylomicra, Low-Density Lipoproteins and Phospholipids on Human Plasma Euglobulin Lysis

Thrombosis and Haemostasis ◽

10.1055/s-0038-1654971 ◽

1963 ◽

Vol 09 (01) ◽

pp. 164-174 ◽

Cited By ~ 2

Author(s):

Albert R Pappenhagen ◽

J. L Koppel ◽

John H Olwin

Keyword(s):

Human Plasma ◽

Phosphatidyl Ethanolamine ◽

Phosphatidyl Inositol ◽

Plasma Lipoproteins ◽

Low Density ◽

Inhibitory Effects ◽

Soybean Phospholipids ◽

In Vitro Effects ◽

Complete Precipitation

SummaryData have been presented on the in vitro effects of human chylomicra, low-density human plasma lipoproteins, and partially purified preparations of various phospholipids on human plasma euglobulin lysis. Euglobulin lysis was found to be accelerated by preparations of mixed soybean phospholipids (aso-lectin), cephalin, phosphatidyl inositol, phophatidyl serine and phosphatidyl ethanolamine. In contrast, it was found to be inhibited by preparations of human chylomicra, low-density human plasma liproproteins and lecithin. Inhibition of euglobulin lysis produced by any of these three agents could be diminished or completely overcome by the simultaneous presence of suitable levels of any one of the accelerating agents. In all cases studied, both inhibitory and accelerating effects were observed to be concentration-dependent. Evidence has been obtained to suggest that in the case of the accelerating agents the observed increased rate of euglobulin lysis is not a direct effect on lysis itself, but rather is due to more complete precipitation of plasminogen in the presence of these substances. On the other hand, it appears that the inhibitory effects observed are not related to the extent of plasminogen precipitation, but are actually true inhibitions of euglobulin lysis. The possible clinical significance of some of these observations has been briefly discussed.

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Fruit and berry raw materials is a promising source of food ingredients for flour confectionery.

Khleboproducty ◽

10.32462/0235-2508-2020-29-10-45-49 ◽

2020 ◽

Vol 29 (11) ◽

pp. 45-49

Author(s):

L.N. Fedyanina ◽

◽

E.S. Smertina ◽

V.A. Lyakh ◽

A.E. Elizarova ◽

...

Keyword(s):

Dietary Fiber ◽

Scientific Literature ◽

Consumer Demand ◽

Raw Materials ◽

Plant Materials ◽

Food Ingredients ◽

Promising Source

The article considers the problem of improving the range of confectionery from the standpoint of use plant materials of satisfaction by consumer demand in dieteticpreventive foods. The analysis of domestic and foreign scientific literature on promising directions of improving the range of dietetic-preventive confectionery is given. It is noted that in the recipes for flour confectionery introduced from non-traditional raw materials containing dietary fiber.

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Utilization Of White-Meat, Red-Meat And Super Red Dragon Fruit (Hylocereus sp) Skin Waste As An Alternative Food Source

Journal of Science Innovare ◽

10.33751/jsi.v1i01.679 ◽

2018 ◽

Vol 1 (01) ◽

pp. 18-21

Author(s):

Yulian Syahputri ◽

Diana Widiastuti

Keyword(s):

Dietary Fiber ◽

Food Source ◽

Red Meat ◽

Raw Material ◽

Alternative Food ◽

Sodium Metabisulfite ◽

White Meat ◽

Fruit Skin ◽

Dragon Fruit ◽

Alternative Food Source

Dragon fruit skin, waste material (dragon fruit waste), will have a profitable sale value if it can be used as a food raw material. Dragon fruit skin waste contains relatively high dietary fiber so it can be used as a food raw material. This study aims to utilize dragon fruit skin waste for the manufacture of dragon fruit skin flour as an alternative food source. Some tests are made on white-meat dragon fruit skin, red-meat dragon fruit skin and super red dragon fruit skin. The preliminary study is the soaking of the three types of dragon fruit skin in two solutions, namely 0.1% sodium citrate and 0.1% sodium metabisulfite to prevent the browning effect on flour. Dragon fruit skin flour from the soaking with both solutions is then characterized physically, including its texture, color, flavor and rendement. The best physical characterization is followed by chemical characterization, including the contents of water, ash, protein, fat, carbohydrate, dietary fiber, minerals (Fe, Na, K, Ca and P), and also microbiological characterization of Escherichia coli, molds and Bacillus cereus. The chemical and microbiological characterization shows that the red-meat dragon fruit skin flour has better results than the white-meat and super red dragon fruit skin flour does. The red-meat dragon fruit skin flour contains 8.80% water, 0.20% ash, 2.35% fat, 7.69%, protein, 68,29% carbohydrate and 28,72% dietary fiber as well as 4.40 mg K, 8.76 mg Na , 0.65 mg Fe , 10.20 mg Ca and 32.58 mg P. Keywords: Waste, Dragon Fruit Skin, Dragon Fruit Skin Powder, Alternative Food Source

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