Enzymatic hydrolysis of perilla seed meal yields water-soluble dietary fiber as a potential functional carbohydrate sour
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Enzymatic hydrolysis of perilla seed meal yields water-soluble dietary fiber as a potential functional carbohydrate source Yeo Jin Hwang1 • Kyung Young Yoon1
Received: 5 August 2019 / Revised: 28 January 2020 / Accepted: 7 February 2020 Ó The Korean Society of Food Science and Technology 2020
Abstract This study was conducted with an aim to produce a novel water-soluble fiber (WSF) by enzymatic hydrolysis of perilla seed meal (PSM), which could be used as a functional food material. The cellulose fraction (CF) and hemicellulose fraction (HF) derived from PSM were hydrolyzed using Celluclast 1.5 L and Viscozyme L, respectively. Although WSF produced from PSM had low acetylcholinesterase inhibitory activity, WSF exhibited excellent antioxidant, antidiabetic and anti-dementia activities, and effectively delayed the diffusion of glucose and bile acid from the dialysis membranes. In particular, WSF produced from CF showed a significantly higher bile acid retarding index than pectin, and WSF obtained from HF had low IC50 values for radical scavenging activity and reducing power. Thus, these results suggest that the WSF derived from PSM by enzymatic hydrolysis can be used as functional carbohydrate source such as additive and a dietary supplement in the food industry. Keywords Perilla seed meal Agricultural by-product Dietary fiber Antioxidant activity Antidiabetic activity Enzymatic hydrolysis
& Kyung Young Yoon [email protected] Yeo Jin Hwang [email protected] 1
Department of Food and Nutrition, Yeungnam University, Gyeongsan, Gyeongbuk 38547, Korea
Introduction Perilla (Perilla frutescens var. japonica HARA), belonging to the Lamiaceae/Labiatae family, is cultivated in the East Asian countries, and is most used as a food garnish in China, Japan, and Korea. Perilla seeds are used to flavor various types of food items due to their unique aromatic essential oil (Park and Yoon, 2019a). Perilla seeds contain a large amount of a-linolenic acid and x-3 fatty acids, and have a high content of polyphenols. In particular, perilla oil restrains the production of the chemical mediator in various allergic reactions and inflammatory responses; it is found to exert antimicrobial activity and anticancer effect, and can lower blood pressure, alleviate thrombosis, and inhibit cancer cell proliferation (Asif, 2011). Various beneficial physiological effects of perilla oil have been reported, and its consumption is ever increasing. Perilla seed meal (PSM), a by-products of perilla oil producing, is a typical agricultural by-product, and contains a large amount of physiologically active compounds apart from proteins. In addition, PSM contains a large amount of cell wall components, i.e., insoluble polysaccharides such as cellulose and hemicellulose, and is very likely to be used as economic functional food materials in the food industry (Zhu et al., 2016). Dietary fiber refers to an indigestible polymer compound not degraded by the human digestive enzymes and includes cellulose, hemicellulose, pectin, and gum. Dietary fiber
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