Advertisement

European Food Research and Technology

, Volume 225, Issue 5–6, pp 925–928 | Cite as

The effects of okara on rat growth, cecal fermentation, and serum lipids

  • Guadalupe Préstamo
  • Pilar RupérezEmail author
  • Irene Espinosa-Martos
  • María José Villanueva
  • Miguel Angel Lasunción
Short Communication

Abstract

Okara, a soymilk residue, was characterized and used as a supplement to enrich dietary fiber in rats. Okara comprised 49% total dietary fiber, of which only 0.55% was soluble, protein (33.4%), fat (19.8%), and ash (3.5%). Okara as a diet supplement had no influence on food intake, but the growth rate and feeding efficiency were lower in the okara-fed group than in the control group. Okara increased fecal weight and moisture. In okara-fed rats, in vivo colonic fermentation of okara resulted in a lower pH, but a higher cecal weight and higher total short chain fatty acid production, compared to controls. There were no significant differences (P≤0.05) between groups in albumin, protein, uric acid, bilirubin, or glucose content in rat serum. The okara-supplemented diet produced a nonsignificant reduction in HDL-lipids and triglycerides. Okara, a rich source of low-cost dietary fiber and protein, might be effective as a dietary weight-loss supplement with potential prebiotic effect.

Keywords

Okara Dietary fiber Prebiotics Soymilk residue Tofu byproduct Soybean 

Notes

Acknowledgements

This research was supported by the Spanish Ministry of Science and Education, through CICYT Projects AGL 2002-03221-ALI and AGL 2005-02447-ALI. Thanks to Mr. Takazumi of Toofu-Ya S.L. for the okara provided and to Mrs. Morcillo and Mrs. Gañán for assistance with the animal experiments. IEM acknowledges CSIC for her scholarship.

References

  1. 1.
    HCF Nutrition Foundation. Soy food descriptions. http://www.hcf-nutrition.org/soy/soyfooddescript.htmlGoogle Scholar
  2. 2.
    Van Der Riet WB, Wight AW, Cilliers JJL, Datel JM (1989) Food Chem 34:193–202CrossRefGoogle Scholar
  3. 3.
    Ma CY, Liu WS, Kwok KC, Kwok F (1997) Food Res Int 29(8):799–805CrossRefGoogle Scholar
  4. 4.
    Chan WM, Ma CY (1999) Food Res Int 32(2):119–127CrossRefGoogle Scholar
  5. 5.
    O’Toole DK (1999) J Agric Food Chem 47:363–371CrossRefGoogle Scholar
  6. 6.
    Chan WM, Ma CY (1999) J Food Sci 64(5):781–786CrossRefGoogle Scholar
  7. 7.
    Kurochi K, Matsuhashi T, Nakuzawa M, Nakazawa A (1977) New Food Ind 19(12):49–53Google Scholar
  8. 8.
    Wang HL, Cavins JF (1989) Cereal Chem 66:359–361Google Scholar
  9. 9.
    AOAC Method 925.09 (1995) Official methods of analysis, 16th edn. In: Cuniff P (ed). AOAC International, Arlington, VA, USA, pp 32–41Google Scholar
  10. 10.
    AOAC Method 979.09 (1995) Official methods of analysis, 16th edn. In: Cuniff P (ed) AOAC International, Arlington, VA, USA, pp 32–33Google Scholar
  11. 11.
    James CS (1995). In: Analytical chemistry of foods. Blackie Academic & Professional, London, pp 91–92Google Scholar
  12. 12.
    AOAC Method 991.42 (1995) Official methods of analysis, 16th edn. In: Cuniff P (ed) AOAC International, Arlington, VA, USA, pp 5–6Google Scholar
  13. 13.
    AOAC Method 993.19 (1995) Official methods of analysis, 16th edn. In: Cuniff P (ed) AOAC International, Arlington, VA, USA, pp 71–72Google Scholar
  14. 14.
    AOAC Method 923.03 (1995) Official methods of analysis, 16th edn. In: Cuniff P (ed) AOAC International. Arlington, VA, USA, pp 32–42Google Scholar
  15. 15.
    Tortuero F, Fernández E, Rupérez P, Moreno M (1997) Nutr Res 17(1):41–49CrossRefGoogle Scholar
  16. 16.
    Lusas EW, Riaz MN (1995) J Nutr 125(3):S573–S580Google Scholar
  17. 17.
    Takahashi T, Egashira Y, Sanada H, Ayano Y, Maeda H, Terashima M (1992) J Jpn Soc Nutr Food Sci 45:277–284Google Scholar
  18. 18.
    Konishi F, Oku T, Hosoya N (1984) J Nutr Sci Vitaminol 30:373–379Google Scholar
  19. 19.
    Préstamo G, Rupérez P, Espinosa-Martos I, Redondo-Cuenca A, Tenorio MD, Rodríguez-Sevilla D (2004) In: Waldron KW, Faulds CB, Smith AC (eds) Proceedings Total Food 2004 Conference,Exploiting Co-Products-Minimising Waste, 24–27th April 2004, Norwich, UK, pp 167–171Google Scholar
  20. 20.
    Préstamo G, Lasunción MA, Arroyo G (2002) Innov Food Sci Emerg Technol 3:149–155CrossRefGoogle Scholar

Copyright information

© Springer-Verlag 2006

Authors and Affiliations

  • Guadalupe Préstamo
    • 1
  • Pilar Rupérez
    • 2
    Email author
  • Irene Espinosa-Martos
    • 2
  • María José Villanueva
    • 3
  • Miguel Angel Lasunción
    • 4
  1. 1.Vegetable Food Science and Technology DepartmentInstituto del Frío (CSIC), Ciudad UniversitariaMadridSpain
  2. 2.Metabolism and Nutrition DepartmentInstituto del Frío (CSIC), Ciudad UniversitariaMadridSpain
  3. 3.Nutrition and Bromatology II DepartmentFacultad de Farmacia, Universidad Complutense de Madrid, Ciudad UniversitariaMadridSpain
  4. 4.Biochemistry-Research ServiceRamón y Cajal Hospital, Ctra Colmenar Km 9MadridSpain

Personalised recommendations