Various dietary fibers have different effects on lipase-catalyzed hydrolysis of tributyrin in vitro.

The ability of various dietary fibers to impede lipase-catalyzed hydrolysis of tributyrin was studied in vitro. Conditions (temperature, kind and concentration of constituents, pH, agitation) were chosen to mimic, as closely as possible, those prevailing in the human duodenum. Lipolysis was monitored at pH 6.0 and 37 degrees C using a constant pH titrimeter. Some fibers inhibited lipolysis (red wheat bran, white wheat bran, oat bran and sugarbeet fiber), whereas most did not (psyllium seed, pectin LM 12CG, carrageenan, carboxymethylcellulose, gum arabic, and pectin slow set). Water extracts of the fibers accounted for 32-41% of the inhibitory effect of the two wheat brans on lipolysis and 100% of the inhibitory effect of oat bran.

Food additives--an unending controversy.

The use of food additives originated in ancient times but did not engender controversy until the early 1800s, when intentional food adulteration became appallingly common in some countries. Problems with intentional food adulteration continued until about 1920, when regulatory pressures and effective methods of food analysis reduced the frequency and seriousness of food adulteration to acceptable levels in the United States. Since 1920 the use of legally sanctioned food additives has become common. However, for the last several decades the regulation of food additives has been a matter of controversy. Explanations for this controversy, which is likely to continue, are not difficult to identify and are discussed in the text.