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International Journal of Food Sciences and Nutrition Volume 69, 2018 - Issue 6
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In Vitro and Animal Studies

Suppressive effect of Okara on intestinal lipid digestion and absorption in mice ingesting high-fat diet

Naoyoshi NishiboriLife Science Research Group, Shikoku University School of Health Sciences, Tokushima, Japan; ;Laboratory of Cell Biology and Toxicology, Department of Food Science and Nutrition, Shikoku Junior College, Tokushima, JapanCorrespondence[email protected]
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,
Reina KishibuchiLife Science Research Group, Shikoku University School of Health Sciences, Tokushima, Japan; View further author information
&
Kyoji MoritaLife Science Research Group, Shikoku University School of Health Sciences, Tokushima, Japan; View further author information
Pages 690-695 | Received 21 May 2017, Accepted 10 Nov 2017, Published online: 24 Nov 2017

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Ao Shang, Ren-You Gan, Xiao-Yu Xu, Qian-Qian Mao, Pang-Zhen Zhang & Hua-Bin Li. (2021) Effects and mechanisms of edible and medicinal plants on obesity: an updated review. Critical Reviews in Food Science and Nutrition 61:12, pages 2061-2077.
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Articles from other publishers (8)

Mariana Buranelo Egea, Tainara Leal De Sousa, Daiane Costa Dos Santos, Josemar Gonçalves De Oliveira Filho, Rafaiane Macedo Guimarães, Luciane Yuri Yoshiara & Ailton Cesar Lemes. (2023) Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review. Food and Bioprocess Technology 16:7, pages 1429-1450.
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Peng Xie, Mei Guo, Jin-Bo Xie, Man-Yu Xiao, Yan-Shuang Qi, Yu Duan, Fang-Fang Li & Xiang-Lan Piao. (2022) Effects of heat-processed Gynostemma pentaphyllum on high-fat diet-fed mice of obesity and functional analysis on network pharmacology and molecular docking strategy. Journal of Ethnopharmacology 294, pages 115335.
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Jing-Yu Feng, Rui Wang, Kiran Thakur, Zhi-Jing Ni, Yun-Yang Zhu, Fei Hu, Jian-Guo Zhang & Zhao-Jun Wei. (2021) Evolution of okara from waste to value added food ingredient: An account of its bio-valorization for improved nutritional and functional effects. Trends in Food Science & Technology 116, pages 669-680.
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Akihiro Maeta, Masahiro Katsukawa, Yasushi Inomoto, Yaeko Hayase & Kyoko Takahashi. (2020) Intake of okara soup for 2 weeks for breakfast improved defecation habits in young Japanese women with self‐reported constipation: A randomized, double‐blind, placebo‐controlled, intervention study. Journal of Food Science 85:10, pages 3570-3576.
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Renan Alex Lazarin, Heloisa Gabriel Falcão, Elza Iouko Ida, Michele Nehemy Berteli & Louise Emy Kurozawa. (2020) Rotating-Pulsed Fluidized Bed Drying of Okara: Evaluation of Process Kinetic and Nutritive Properties of Dried Product. Food and Bioprocess Technology 13:9, pages 1611-1620.
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Alessandro Colletti, Andrea Attrovio, Luisa Boffa, Stefano Mantegna & Giancarlo Cravotto. (2020) Valorisation of By-Products from Soybean (Glycine max (L.) Merr.) Processing. Molecules 25:9, pages 2129.
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Daiane Costa dos Santos, Josemar Gonçalves de Oliveira Filho, Jhessika de Santana Silva, Milena Figueiredo de Sousa, Marcio da Silva Vilela, Marco Antonio Pereira da Silva, Ailton Cesar Lemes & Mariana Buranelo Egea. (2019) Okara flour: its physicochemical, microscopical and functional properties. Nutrition & Food Science 49:6, pages 1252-1264.
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Bo Li, Wei Yang, Yuanyang Nie, Fangfang Kang, H. Douglas Goff & Steve W. Cui. (2019) Effect of steam explosion on dietary fiber, polysaccharide, protein and physicochemical properties of okara. Food Hydrocolloids 94, pages 48-56.
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