caa a22 4500 463156285 CHVBK 20180406164735.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s00217-006-0497-4 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0497-4 The effects of okara on rat growth, cecal fermentation, and serum lipids [Elektronische Daten] [Guadalupe Préstamo, Pilar Rupérez, Irene Espinosa-Martos, María Villanueva, Miguel Lasunción] 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. Springer-Verlag, 2006 Okara nationallicence Dietary fiber nationallicence Prebiotics nationallicence Soymilk residue nationallicence Tofu byproduct nationallicence Soybean nationallicence Préstamo Guadalupe Vegetable Food Science and Technology Department, Instituto del Frío (CSIC), Ciudad Universitaria, José Antonio Novais 10, 28040, Madrid, Spain aut Rupérez Pilar Metabolism and Nutrition Department, Instituto del Frío (CSIC), Ciudad Universitaria, José Antonio Novais 10, 28040, Madrid, Spain aut Espinosa-Martos Irene Metabolism and Nutrition Department, Instituto del Frío (CSIC), Ciudad Universitaria, José Antonio Novais 10, 28040, Madrid, Spain aut Villanueva María Nutrition and Bromatology II Department, Facultad de Farmacia, Universidad Complutense de Madrid, Ciudad Universitaria, 28040, Madrid, Spain aut Lasunción Miguel Biochemistry-Research Service, Ramón y Cajal Hospital, Ctra Colmenar Km 9, 28034, Madrid, Spain aut European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 925-928 1438-2377 225:5-6<925 2007 225 217 https://doi.org/10.1007/s00217-006-0497-4 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0497-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Préstamo Guadalupe Vegetable Food Science and Technology Department, Instituto del Frío (CSIC), Ciudad Universitaria, José Antonio Novais 10, 28040, Madrid, Spain aut NATIONALLICENCE 700 1- Rupérez Pilar Metabolism and Nutrition Department, Instituto del Frío (CSIC), Ciudad Universitaria, José Antonio Novais 10, 28040, Madrid, Spain aut NATIONALLICENCE 700 1- Espinosa-Martos Irene Metabolism and Nutrition Department, Instituto del Frío (CSIC), Ciudad Universitaria, José Antonio Novais 10, 28040, Madrid, Spain aut NATIONALLICENCE 700 1- Villanueva María Nutrition and Bromatology II Department, Facultad de Farmacia, Universidad Complutense de Madrid, Ciudad Universitaria, 28040, Madrid, Spain aut NATIONALLICENCE 700 1- Lasunción Miguel Biochemistry-Research Service, Ramón y Cajal Hospital, Ctra Colmenar Km 9, 28034, Madrid, Spain aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 925-928 1438-2377 225:5-6<925 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer