Influence of Heat Treatment on the Bile Acid Binding Ability of Persimmon Tannin-rich Fiber and its Application to a Food Material for Breads

Abstract

The tannin-rich fiber from young persimmon (Diospyros kaki) fruits has bile acid-binding properties. We investigated the effect of heat treatment on bile acid binding by this fiber. Furthermore, bread containing persimmon tannin-rich fiber was baked and its bile acid-binding ability was examined in vivo. Although the bile acid-binding ability of the fiber decreased by 20% after heating at 180°C for 20 min, mice fed bread containing persimmon tannin-rich fiber (10% w/w) excreted double the amount of fecal bile acid compared to mice fed the control bread. These results indicate that persimmon tannin-rich fiber can be a useful functional food material when incorporated into breads.