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KMID : 0665420130280050502
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Korean Journal of Food Culture
2013 Volume.28 No. 5 p.502 ~ p.511
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The Nutritional Composition of Bamboo Shoots and the Effects of its Fiber on Intestinal Microorganisms
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Park Eun-Jin
Jhon Deok-Young
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Abstract
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This study evaluated the composition two popular species of edible bamboo shoots in Korea (Phyllostachyspubescens
and Sinoarundinarianigra) and the effect of their abundant dietary fiber on intestinal microorganisms in healthy young
women. The ranges of total moisture, crude protein, crude lipid, crude ash, and dietary fiber content were 87.190.8,
2.943.5, 0.150.39, 0.411.05, and 4.206.15% (wet weight basis), respectively. Moisture and crude ash content increased
after heat treatment; however, crude protein, crude lipid, and dietary fiber content were reduced after heating. The major
minerals found in bamboo shoots were potassium, phosphorous, sulfur, magnesium, and calcium. In addition, glucose and fructose were abundant free sugars, while asparagine and tyrosine were the most abundant free amino acids. Approximately 70% of the total free fatty acids found in bamboo shoots were linoleic acid and linolenic acid. The ascorbic acid content was 6.60~17.56 mg/100 g (wet weight basis), and one phenolic compound, p-hydroxy benzoic acid, was 0.10.2% (wet weight basis) and detected by HPLC analysis. The intake of bamboo shoots for seven days significantly increased viable cell counts of Lactobacillus spp. and reduced viable cell counts of Bacteriodes spp. in feces (p<0.05). In our data, bamboo shoots may be useful in the food industry as high dietary fiber ingredients.
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KEYWORD
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Bamboo, bamboo shoots, component analysis, dietary fiber, intestinal microorganism
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