American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2014, 2(2), 48-52
DOI: 10.12691/ajfst-2-2-1
Open AccessArticle

Insoluble Vegetable Fiber as a Potential Functional Ingredient: Invitro Studies on Hypoglycemic and Hypocholesterolemic Effect

Dhiraj D. Gohil1 and S. S. Lele1,

1Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai, India

Pub. Date: February 24, 2014

Cite this paper:
Dhiraj D. Gohil and S. S. Lele. Insoluble Vegetable Fiber as a Potential Functional Ingredient: Invitro Studies on Hypoglycemic and Hypocholesterolemic Effect. American Journal of Food Science and Technology. 2014; 2(2):48-52. doi: 10.12691/ajfst-2-2-1


Vegetable and fruit derived fibre plays a crucial role in promoting good health. Soluble and insoluble fiber has different physiological roles in human body. Insoluble fiber is known for having several beneficial effects like anti-constipating, hypoglycemic, hypocholesterolemic. In the present study, insoluble dietary fiber from vegetables viz., Nelumbo nucifera, Murraya koenigii, Abelmoschus esculentus and Brassica oleracea were investigated in vitro for their hypoglycemic and hypocholesterolemic effect. The hypoglycemic effect was studied by measuring glucose adsorption, glucose diffusion and amylase inhibitory activity whereas hypocholesterolemic effect was observed by bile salt (Sodium cholate) adsorption study. Results indicate that N. nucifera exerts significanteffect on glucose adsorption (7.40 ± 0.14 mmol/g) and amylase inhibitory activity (13.19 ± 0.66 %). Similarly glucose diffusion studies showed low diffusion values in case of N. nucifera as compared to others up to an hour. Also, N. nucifera showed highest sodium cholate binding capacity (10.11 ± 0.20 %) compared to other fibres when cellulose was used as a control. Thus, this study suggests that insoluble fibre from N. nucifera can be used for fortification of functional food products aimed at controlling glucose and cholesterol level.

hypoglycemic hypocholesterolemic vegetables insoluble fiber

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