by
Dr. Ir. Sony Suwasono, M.App.Sc Department of Agricultural Product & Food Technology Technology Faculty of Agricultural Technology Technology University of Jember
I. PENDAHULUAN
Terminologi erminolog i Awal Functional Food - Semua Semua makanan makanan adalah adalah fungsion fungsional al memberi rasa, aroma, dan nilai gizi (Silalahi, 2001). - Istilah Istilah fungsi fungsiona onall terkait dengan efek fisiologis yang menguntungkan, selain sumber gizi. - Banyak Banyak komponen komponen minor minor non nutritif nutritif dalam makanan makanan mencegah dan mengobati penyakit Makanan Fungsional
FUNCTII ONA L FOOD FUNCT Health Food – Designer Food – Pharmafood – Vitafood - Netraceutical Functional Food
1. Mengandun Mengandung g komponen komponen (zat (zat gizi/non gizi/non gizi) gizi) yang yang berfungsi berfungsi positip positip bagi bagi tubuh. tubuh. 2. Mengandu Mengandung ng bahan-bah bahan-bahan an yang dapat dapat meningk meningkatka atkan n status status kesehatan kesehatan.. 3. Mengandun Mengandung g bahan-bah bahan-bahan an yang dapat dapat mencegah mencegah timbuln timbulnya ya penyakit-p penyakit-penya enyakit kit tertentu.
Pangan Fungsi Primer = mempunyai komposisi gizi yang baik Fungsi Sekunder = mempunyai penampakan dan citarasa yang menarik Fungsi Tersier = mempunyai fungsi fisiologis bagi fisiologis bagi tubuh
• • •
FUNGSI FISIOLOGIS F ISIOLOGIS PANGAN PANGAN menurunkan tekanan darah menurunkan kadar gula darah menurunkan kolesterol meningkatkan penyerapan kalsium meningkatkan penyerapan vitamin menurunkan radikal bebas
• • • • • •
Syarat Pangan Fungsional (Jepang) 1. Harus produ produk k pangan pangan dari ingre ingredien dien alami (buka (bukan n kapsul, kapsul, tablet tablet,, bubuk). bubuk). 2. Lay Layak ak d diko ikonsu nsumsi msi seb sebaga agaii bagia bagian n diet diet atau atau men menu. u. 3. Fu Fung ngsi si te tert rten entu tu sa saat at di dice cern rna. a. 4. Be Berp rper eran an da dala lam m me meta tabo bolilism sme e: a. memperkuat mekanisme pertahanan tubuh. b. mencegah timbulnya penyakit tertentu. c. membantu memulihkan tubuh. d. menjaga kondisi fisik dan mental. e. memperlambat proses penuaan.
Functional Foods Ingredients: Functional Food Ingredients Serat makanan (dietary fibers) Oligosakarida & gula alkohol - karoten DHA Prebiotik & Probiotik Peptida & protein Glikosida Asam lemak tak jenuh Isoprenoid & Vitamin Mineral Antioksidan
• • • • • • • • • •
Commercial Functional Food Vegeta Yoghurt, Kefir, Coumiss Yakult Breakfast cereals Biscuit Minuman Permen
• • • • • • •
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The Market of Functional Food Japan is the world leader in the development of Functional Food Nilai ekonomi US $ 7,5 milyar Pertumbuhan pasar 8,5% per tahun Over 100 companies selling or developing products Over 70% products = Drinks. 30% = Food Dietary fiber (40%) Calcium (20%) Oligosaccharides (20%) Lactic Acid Bacteria (10%) Others (10%) • • • • •
US Market of Functional Food US $ 7,5 9,0 milyar Pertumbuhan pasar 17 20% per tahun • •
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European Market of Functional Food West Germany US $ 4,82 milyar United Kingdom US $ 2,28 milyar France US $ 1,42 milyar Pertumbuhan pasar 17 20% per tahun • • • •
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Examples of Functional Food MILK PRODUCTS 1. Fermented Milk (Yoghurt, Kefir, Yakult, Coumiss, Labneh) - mikroba Bifidobacterium dan Lactobacillus - memperbaiki pencernaan laktosa - mengontrol senyawa patogen dalam pencernaan - mengurangi kolesterol - menghambat tumor - merangsang sistim imunitas - mencegah konstipasi (kembung perut) - menghasilkan vitamin B - menghasilkan bakteriosin - inaktivasi senyawa toksik
+ L a c t o b a c i l lu s b u l g a r i c u s
Activia®, a probiotic yogurt (Danone)
+ S t re p t o c o c c u s t h e r m o p h i l u s
B i f i d o b a c t e r iu m a n i m a l is
H o w d o es A c t i v i a w o r k s ?
Activia contains BL, an exclusive live culture that resists gastric acids.
•
BL reaches the intestine in large, live quantities.
•
BL can then play its role on the intestinal flora.
•
Regularize the intestinal transit. (Scientifically Proven)
•
Activia is a probiotic yogurt; contains 1 billion of Bifidobacterium a n i m a l i s R E G U L A R I S i n e ac h p o r t i o n o f 1 00 g .
+ L a c t o b a c i l lu s b u l g a r i c u s
Activia®, a probiotic drink (Danone)
+ S t re p t o c o c c u s t h e r m o p h i l u s
DanActive helps strengthen your body s natural defenses ’
DanActive works on the 3lines of defenses in our gut
DanActive is a probiotic drink; contains 10 8 cfu/g of Lactobacillus casei DEFENSIS in each bottle.
Examples of Functional Food BEVERAGES 1. FibeMini (Otsuka Pharmaceuticals - Japan) - mengandung serat makan (dietary fiber) - mengandung mineral, vitamin. 2. PF21 (Asahi Beer Co.) - minuman sporty kaya protein - mengandung kolagen 3. Pocari Sweet Stevia (Otsuka P Japan) - minuman isotonik - pemanis stevioside (senyawa glikosida dari daun Stevia sp.) –
4. Oligo CC (Calpis Food Co.) - Minuman karbonasi (carbonated beverage) - mengandung oligosakarida dari biji kedele
Examples of Functional Food FOODS
Ready meals, breakfast cereals, biscuit, confectionary, baby food, ice cream, salad dressing Komponen Soluble fiber (serat), AA, DHA, Fruktooligosakarida, Asam lemak Omega Vitamin, Mineral (kalsium,besi) • •
PROBIOTIK – PREB IOTIK - SINBIOTIK PROBIOTIK
Sekumpulan mikroba yang memberikan efek ++ bagi kesehatan mikroba secara alami ada pada saluran pencernaan mikroba ditambahkan berupa bahan tambahan pangan mikroflora produsen asam laktat bakteri asam laktat L a c t o b a c i l l i dan B i f i d o b a c t e r i a B a k t e r i i n i dikonsumsi dalam keadaan hidup Mampu bertahan hidup dalam saluran pencernaan • • • • • •
Elie Metchnikoff (1908) - Konsumsi susu fermentasi dengan Lactobacilli akan memperpanjang hidup manusia
Predominant Flora: Stomach
Stomach (0-103 cfu/ml): Gram+ aerobes, Lactobacillus & Streptococcus
Predominant Flora: Vagina
Vagina: diverse aerobes & anaerobes including Lactobacillus jensenii, Lactobacillus acidophilus, Lactobacillus casei.
Predominant Flora: Urinary Tract
Kidneys: sterile
Bladder: sterile Urethra: 101-102 E. coli
Functions of Normal Flora •
•
•
•
•
•
•
Digestion Production of vitamins Mucosal maturation Stimulate Immune System Attachment Intestinal transit Colonization resistance
Predominant Flora: Intestines Small intestine: Proximal ileum (103-104 cfu/ml) aerobic Gram+ Distal ileum (1011-1012 cfu/ml) Gram- anaerobes
Colon (1011-1012 cfu/ml): Bacteroides, Eubacteria, Peptostreptococci, E. coli, Bifidobacterium, Fusobacteria
Welcome to your microbial life!
Presentation Title Here | 23
Bacteria
What kinds of microbes are found in the gut? >50 different ph yla ~5 phy la found in gut • •
Over 50 known bacterial phyla Generally only 6 phyla found in gut Bacteroidetes* Firmicutes* Actinobacteria Proteobacteria Verrucomicrobria Fusobacteria • • • • • •
• • •
10-100 trillion organisms >1000 different species Bacteria, fungi, viruses
Microbial species and abundance change over the length of the GI track
M ic r o b i al Ec o l o g y o f t h e G u t Species have a characteristic geographic distribution along both the length and the diameter of the gut
Bacterial phyla have specific site-distribution in healthy humans MOUTH
SKIN
ESOPHAGUS
COLON STOMACH
Bacteroidetes
VAGINA
Firmicutes
Gut Microbiota have a Role in Health and Disease
Gut Flora in Breast Fed vs Formula Fed Babies
29
F r i en d l y b a c t e r i a Unfriendly / harmfu l Bacteria
– P r o b i o t i c s – P a th o g e n s
Common flora Facultative Anaerobes Staph. Aureus, albus
Strict anaerobes Nose & skin
Mouth, Colon, Vagina
Lactobacilus Sp, Bifidobact..
Candida albicans
Mouth, Colon, Vagina
Vagina, Outer urethra
E. Coli.
Haemophilus Sp.
Nasophyrinx & Conjunctiva
Pseudomonas aeruginosa
Colon & skin
L A C TO B A C IL L U S : B IF ID O B A C T ER IA : S A C C H A R O M Y E C ES :
31
Manfaat P r o b i o t i k •
•
•
•
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Perbaikan pencernaan laktosa - adanya enzim laktase yang mampu memecah laktosa Pengurangan serum kolesterol - adanya bile salt hydrolase menurunkan kolesterol Penghambatan tumor - senyawa dinding sel bakteri probiotik (peptidoglikan) menyerap senyawa karsinogenik Pencegahan konstipasi - asam laktat merangsang gerak peristaltik usus mencegah sembelit Pencegahan terhadap diare akibat Helicobacter pylori
M an f aat P r o b i o t i k
•
•
•
•
•
•
•
Produksi bakteriosin Pembentukan Vit. B Peningkatan penyerapan kalsium osteoporosis Inaktivasi komponen toksik
mencegah
Stimulasi sistim kekebalan tubuh Kontrol patogen usus ( Clostridium perfringen, E. coli, Salmonella, Shigella, Listeria )
Produksi nutrien usus (asam lemak rantai pendek, asam amino arginin, sistein dan glutamin)
Kriteria probiotik yang efektif (Fuller, 1991) 1. Memberikan efek menguntungkan bagi tubuh 2. Tidak patogenik dan tidak toksik 3. Mengandung sejumlah besar sel hidup 4. Mampu bertahan dan melakukan metabolismedalam usus 5. Tetap hidup selama dalam penyimpanan & waktu digunakan 6. Mempunyai sifat sensori yang baik 7. Diisolasi dari tubuh manusia (human origin).
Bakteri Probiotik Produk Probiotik
Bakteri Probiotik
Susu fermentasi (yoghurt, buttermilk, susu asidofilus)
Lactobacillus bulgaricus, L. acidophilus, L. casei, L. reuteri, Streptococcus thermophilus, Leuconostoc mesenteroides, Bifidobacteria
Pangan yang disuplementasi (susu pasteurisasi, minuman)
Lactobacillus bulgaricus, L. acidophilus, L. reuteri, Streptococcus thermophilus, Bifidobacteria
Pharmaceuticals (tablet, kapsul, granula)
Lactobacillus bulgaricus, L. acidophilus, Bifidobacteria
Health Food (cairan, bubuk, kapsul)
L. acidophilus, Bifidobacteria
Probiotic strains
Lactobacillus species •
L. acidophilus
•
L . p l an t a r u m
•
L . c as e i s u b s p e c i es r h a m n o s u s
•
L. brevis
•
L. delbreuckii subs pecies bulg aricus
Bifidobacterium species •
B . ad o l e s c e n t i s
•
B . b i fi d u m
•
B . lo n g u m
•
B. infantis
•
B. breve
Others •
S t re p t o c o c c u s s a li v ar i u s ssp. t h er m o p h i l u s
•
L a c t o c o c c u s l ac t i s ssp. l a c t i s
•
L a c t o c o c c u s l a c t is s ssp. c r em o r i s
•
E n t er o c o c c u s f ae c i u m
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L e u c o n o s t o c m e s en t e r o id e s ssp. d e x t r an i c u m
•
P r o p i o n i b a c t e r i u m f r eu d e n r ei c h i i
•
P ed i o c o c c u s ac i d i l a c t i c i
•
S ac c h ar o m y c e s b o u l a r d i i
Some examples of food with probiotics….
1 billion/100 gm B. Lactis and L. acidophilus
1 billion/100 gm B. lactis (B. regularis)
10 billion/100 ml
1 billion/100 gm
L casei
B. Lactis and L. acidophilus
So m e Pr o b i o t i c Su p p l em en t s
1 billion CFU Bifidobacterium infantis 35624.
15 billion CFU
L. acidophilus, B. lactis L. Bulgaricus, B. longum L. rhamnosus, L. brevis, S. thermophilus, L. casei, L. salivarius L. lactis, B. breve, L. plantarum L. paracasei, B. bifidum
1.5 billion CFU 30 billion CFU Lactobacillus gasseri (KS-13) Bifidobacterium bifidum (G9-1) Bifidobacterium longum (MM-2)
S. Thermophilus KB19 L. Acidophilus KB27 B. Longum KN31
450 billion CFU B. breve B. longum B. infantis L. acidophilus L. plantarum L. paracasei L. bulgaricus S. thermophilus
Lactobacillus rhamnosus GG Dietary Supplement: Culturelle
Saccharomyces boulardii Dietary Supplement: Florastor
PREBIOTIK Broste (1991)
- Konsep baru prebiotik berdasarkan adanya probiotik
Prebiotik - Bahan tambahan makanan yang tidak dapat dicerna - Bahan yang menguntungkan bagi tubuh dengan merangsang pertumbuhan/aktifitas satu atau beberapa jenis bakteri dalam usus secara selektif yang dapat memperbaiki kesehatan tubuh.
Syarat bahan tambahan makanan sebagai prebiotik : 1. Tidak dapat dihidrolisa atau diabsorbsi pada bagian atas saluran pencernaan 2. Sebagai substrat yang efektif bagi bakteri yang bermanfaat dalam usus 3. Sebagai substrat yang merangsang bakteri untuk tumbuh dan aktif metabolisme
S u m b e r P r eb eb i o t i k : :
1. Human Human Mil Milk k Oligo Oligosac saccah cahari arides des ASI Air Susu Ibu 130 GalOS 3000-6000 ppm 2. Sayu Sayurr & buah : Bawang Bawang merah, merah, aspara asparagus, gus, chicory chicory,, pisang, pisang, artichoke.
Jenis Prebiotik
1. Gala Galakto-o kto-olig ligosak osakarida arida (GalO (GalOS) S) 2. Fruk Frukto-ol to-oligos igosakar akarida ida (FOS) 3. Glu Gluko ko-ol -oligo igosak sakari arida da 4. Ma Manno nno-ol -oligo igosa sakar karida ida 5. Inu nullin 6. La Lakt ktul ulos osa a 7. La Lakt ktit itol ol 8. Xylosa 9. Ma Mann nnos osa a
Produksi Prebiotik : 1. Ekstra Ekstraksi ksi lang langsung sung poli polisakari sakarida da alami alami dari tumbu tumbuhan han 2. Hid Hidrol rolisa isa pol polisa isaka karid rida a alam alamii 3. Sinte Sintesa sa enzimatis enzimatis denga dengan n enzim enzim hidrola hidrolase se atau gliko glikosil sil transfera transferase se prebiotik sintetis
Prebiotik Sintetis : Galakto-oligosakarida Frukto-oligosakarida Isomalto-oligosakarida Gentio-oligosakarida Xilo-oligosakarida Laktulosa Laktusukrosa • • • • • • •
Produksi Prebiotik di Jepang (1995) • • • • • • •
Non Digestible Oligosaccharides Galakto-oligosakarida Frukto-oligosakarida Inulin
• • •
• •
Laktulosa Galakto-oligosakarida Galakto-olig osakarida Frukto-oligosakarida Isomalto-oligos Isomal to-oligosakarida akarida Palatinose Soybean oligosakarida Laktusukrosa Gentio-oligosakarida Xilo-oligosakarida
P r eb eb i o t i k K u a t
20.000 ton 15.000 ton 12.000 ton 11.000 ton 5.000 ton 2.000 ton 1.600 ton 400 ton 300 ton
prebiotics
Traditional dietary sources of prebiotics include soybeans, inulin sources (such as Jerusalem artichoke, jicama, and chicory root), raw oats, unrefined wheat, unrefined barley and yacon. Some of the oligosaccharides that naturally occur in breast milk are believed to play an important role in the development of a healthy immune system in infants, but these are not considered prebiotics, as they do not act through the intestinal microflora.
Mekanisme Pemecahan Prebiotik Bakteri Probiotik A s a m l e m a k r an an t a i p e n d e k Asam organik
Prebiotik Usus
Asam asetat Asam Propionat Asam Butirat Asam Laktat
E f ek ek m e n y eh e h a t k an an t u b u h
Probiotik
Prebiotik
Sinbiotik Kombinasi penggunaan mikroba hidup (probiotik) dan substrat pertumbuhan (prebiotik)
FOS + Bifido bacteria
Lactitol + Lactob acilli
Tu b u h m en d a p a t m a n f a at y a n g l eb i h c e p at d a n s e m p u r n a k a r en a b a k t e ri d a n s u b s t r at s u d ah s p e s i f ik
Synbiotics
It is also possible to increase and maintain a healthy bacterial gut flora by increasing the amounts of prebiotics in the diet such as inulin, raw oats, and unrefined wheat. As probiotics are mainly active in the small intestine and prebiotics are only effective in the large intestine, the combination of the two may give a synergistic effect. Appropriate synbiotics
combinations
of
pre-
and
probiotics
are
Japanese probiotic milk-like product made by fermenting a mixture of skimmed milk with a special strain of the bacteria Lactobacillus casei Shirota.
By Minoru Shirota in 1930 Standard Yakult (excludes variations such as in Yakult Light) contains : S u g a r (s u c r o s e ) t o b a l a n c e s o u r n e s s w i t h s w e et n e s s . S k im m i l k p o w d e r Dextrose N at u r a l f l a v o u r s L i v e L a c t o b a c i l l u s c a s e i s t r a i n S h i r o t a , 6.5 b i l l i o n s p e r 6 5 m L b o t t l e (c o n c e n t r a t i o n o f 1 08 CFU/m L) Water
Effect of factors on Survival of probiotics in FOOD •
physiological state of the added probiotic in the food
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physicochemical conditions of food processing
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physical conditions of product storage, like temperature
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chemical composition of the product, such as content of nutrients, oxygen (Bifidobacterium) or pH
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interactions with other product components, that can be inhibitory or protective
Dietary Fiber •
•
By chemical analysis fiber can be broken into s o l u b l e and i n s o l u b l e components (resistant starch identified by other chemical method) S o l u b l e components are pectic substances, some hemicelluloses,
gums and mucilages and are completely fermented by the bacterial flora •
Insoluble components are cellulose, some hemicelluloses, waxes, and
lignin primarily in plant cell walls as well as resistant starch are only slightly fermented •
is 90% insoluble and 10% soluble Wheat Oats are 50% insoluble and 50% soluble P s y l l i u m 10% insoluble and 90% soluble
Dietary Fiber Physiologic Properties 1. Slows transit in small bowel 2. Increases stool bulk 3. Holds on to water 4. Forms gels 5. Binds minerals and organic substances 6. Stimulates bacterial growth 7. Metabolized to SCFA
SCFA Production in Colon
Starch Bacterial + Non-starch Enzymes Polysaccharides
Butyric (22) Acetic (56) Propionic(61)
Dietary fibers are the indigestible portion of plant f o o d s t h a t m o v e f o o d t h r o u g h t h e d i g e s t i v e s y s t em , a b s o r b i n g w a t er an d m a k i n g d e f e c a t i o n easi er.
Bahan pangan dari tanaman yang tidak dapat dicerna namun mampu menggerakan makanan melalui sistem pencernaan, menyerap air, mempermudah pembuangan
D i et ar y f i b e r c o n s i s t s o f n o n - s t a r c h p o l y s a c c h a r i d e s s u c h as c e l l u l o s e an d m a n y o t h er p l an t c o m p o n e n t s s u c h a s d e x t r i n s , inulin , lignin , waxes , chitins , pectins , b eta- g l u c a n s a n d
SOLUBLE FIBERS and INSOLUBLE FIBERS Sumber serat makanan (dietary fiber) terdiri dari water-soluble or not soluble. Kedua tipe fiber tersedia dalam plant foods dengan jumlah bervariasi.
1. Insoluble fiber possesses passive water-attracting properties that help to increase bulk, soften stool and shorten transit time through the intestinal tract =
memiliki kemampuan menyerap air yang membantu meningkatkan volume feses, mengempukkan feses, dan memperpendek waktu saat melalui usus.
O t h er s o u r c e s o f i n s o l u b l e f i b er i n c l u d e w h o l e w h e at , w h e a t a n d c o r n b r a n , flax seed l i g n a n s a n d vegetables s u c h a s celery , g r e e n b e a n s a n d p o t a t o s k i n s ..
SOLUBLE FIBERS and INSOLUBLE FIBERS 2. Soluble fiber undergoes metabolic processing via fermentation, yielding end-products with broad, significant health effects = ikut terlibat dalam metabolisme melalui
fermentasi dan menghasilkan memberikan manfaat kesehatan.
produk
akhir
yang
For examp le, p l u m s (or p r u n e s ) h a v e a t h i c k s k i n c o v e r i n g a j u i c y p u l p . Th e p l u m 's s k i n i s a n e x a m p l e o f a n i n s o l u b l e f ib e r s o u r c e , w h e r ea s s o l u b l e f i b e r s o u r c e s a r e i n s i d e t h e p u l p .
FERMENTABLE FIBER The American Association of Cereal Chemists : soluble fiber = ―the edible parts of plants or similar carbohydrates resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine‖ . •
e d i b l e p a r t s o f p l a n t s — all parts of a plant we eat : skin, pulp, seeds, stems,
leaves, roots •
•
•
— contain
fiber. Both insoluble and soluble sources are in plant. c a r b o h y d r a t e s — complex carbohydrates, such as long-chained sugars also called starch, oligosaccharides or polysaccharides, are excellent sources of fiber. r es i s t a n t t o d i g e s t i o n a n d a b s o r p t i o n i n t h e h u m a n s m a l l i n t es t i n e — foods nutrients are digested by gastric acid and digestive enzymes in the stomach and small intestine where the nutrients are released then absorbed through the intestinal wall for transport via the blood throughout the body. A food resistant to this process is undigested, as insoluble and soluble fibers are. They pass to the large intestine only affected by their absorption of water (insoluble fiber) or dissolution in water (soluble fiber). c o m p l e t e o r p a r t i al f e rm e n t a t i o n i n t h e l a r g e i n t es t i n e — additional nutrient absorption occurs through the process of fermentation in colon. Fermentation occurs by the action of colonic bacteria on the food mass, producing gases and s h o r t - c h a i n f a t ty a c i d s
SHORT-CHAIN FATTY ACIDS Fermentable fibre asam butirat, asam asetat, asam propionat, asam valerat Memberi efek kesehatan
1. Menstabilkan blood glucose levels dengan membebaskan pancreatic insulin release dan kontrol liver pada pemecahan glycogen breakdown. 2. Menekan cholesterol synthesis oleh liver and mengurangi LDL cholesterol dan triglycerides penyebab atherosclerosis. 3. Merendahkan pH usus besar sehingga melindungi diri dari pembentukan colonic polyps dan meningkatkan absorpsi mineral. 4. Merangsang produksi T helper cells, antibodies, leukocytes, cytokines dan kerja lymph yang berperanan dalam sistim immune. 5. Meningkatkan jumlah bakteri menguntungkan bagi kesehatan usus — Bifidobacteria dan Lactobacilli (probiotic). 6. Memperbaiki sifat pertahanan mukosa usus, menghambat infeksi dan iritasi
GUIDELINES ON FIBER INTAKE
T h e A m e r i c a n D i et e t i c A s s o c i a t i o n ( A D A ) : •
•
•
recommends for adult = a minimum of 20-35 g/day depending on calorie intake (e.g., a 2000 cal/8400 kJ diet should include 25 g of fiber per day). recommends for children = equal age in years plus 5 g/day (e.g., a 4 year old should consume 9 g/day). No guidelines have yet been established for the elderly or very ill.
T h e U S Na t i o n a l A c a d e m y o f S c i e n c e s , In s t i t u t e o f M e d i c i n e :
recommend for adult = 20-35 grams of dietary fiber per day, but the average American's daily intake of dietary fiber is only 12-18 grams.
•
T h e B r i t i s h N u t r i t i o n F o u n d a t io n :
recommends for adult = a minimum fiber intake of 12-24 g/day
•
DIETARY FIBER INTAKE Recommended intake 25-35 gm/day Actual intake 8 - 50 gm/day 1.Cereal content varies but bran is usually cell wall.Examples- Raisen Bran -8gm. Fiber One, and All Bran -12-14gm. 2.Fruits and vegetables vary and portion can contain 2-5gm fiber [apple 2.8,beans 5,berries 5, potatoe 1.8]- fruits tend to be > soluble and vegetable 50/50 sol/insol 3.Meats, fowl, fish, eggs and pure dairy contain 0 fiber •
•
Benefits of Dietary Fiber •
•
Large Literature on Benefits. Some Conflicts But General Consensus Is: Intake of greater than 25 to 35 gm/day associated with: 1. Prevention of Coronary Heart Disease and Hyperlipidemia Control 2.Decrease Stroke in Males 3.Prevention and Treatment of Diabetes 4.Treatment of Dietary Constipation 5.Prevention and Treatment of Diverticular Disease 6.Inverse Relationship with Colon Cancer Development (AGA consensus)
Fiber in Cancer Prevention •
•
•
•
Numerous epidemiologic studies Prospective Decosse study in human familial polyposis of the colon showed that subjects on bran supplementation had less polyp formation Animal studies show that Lactobacilli degrade carcinogens. Bifidobacteria with and without prebiotics decrease carcinogen activity and tumor development in numerous animal studies.
SUMBER SERAT The American Dietetic Association recommends consuming a variety of fiber-rich foods. S o l u b l e Fi b e r • • •
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•
•
legumes ( peas, soybeans, and other beans ) oats, rye, chia, and barley some fruits and fruit juices (particularly prune juice, plums and berries ) certain vegetables such as broccoli and carrots root vegetables such as potatoes, sweet potatoes, and onions (skins of these vegetables are sources of insoluble fiber) psyllium seed husk (a mucilage soluble fiber). Legumes also typically contain shorter-chain carbohydrates indigestible by the human digestive tract but are metabolized by bacterial fermentation in the large intestine (colon), yielding short-chain fatty acids and
In s o l u b l e f i b e r
whole grain foods bran nuts and seeds vegetables such as green beans, cauliflower , zucchini , and celery the skins of some fruits, including tomatoes
Kandungan Serat Makanan Pada Buah-buahan JENIS BUAH
KANDUNGAN SERAT (GR)
Alpukat
1,4
Anggur
1,7
Apel
0,7
Belimbing
0,9
Jambu Biji
5,6
Jeruk Bali
0,4
Jeruk Sitrun
2
Mangga
0,4
Melon
0,3
Nanas
0,4
Pepaya
0,7
Pisang
0,6
Semangka
0,5
Sirsak
2
Srikaya
0,7
Kandungan Serat Makanan Pada Sayur-sayuran JENIS BUAH
KANDUNGAN SERAT (GR)
Bayam
0,8
Kangkung
1
Daun Pepaya
2,1
Daun Singkong
1,2
Kol
1,2
Sawi Hijau
1,2
Seledri
0,7
Selada
0,6
Tomat
1,2
Paprika
1,4
Cabai
0,3
Buncis
1,2
Kacang Panjang
2,5
Bawang Putih
1,1
Bawang Merah
0,6
Kentang
0,3
Lobak
0,7
Wortel
0,9
Brokoli
0,5
Kembang Kol
0,9
Asparagus
0,6
Kandungan Serat Makanan Pada Kacang-kacangan JENIS BUAH
KANDUNGAN SERAT (GR)
Kacang Kedelai Kacang Tanah Kacang Hijau Jagung Kedelai Bubuk Kecap Kental Tahu Susu Kedelai Taoge Tempe
4,9 2 4,1 2,9 2,5 0,6 0,1 0,1 0,7 0
