Chemical features and biological functions of water-insoluble dietary fiber in plant-based foods

Tian, Mi; Pak, SolJu; Ma, Chen; Ma, Lingjun; Rengasamy, Kannan R.R.; Xiao, Jianbo; Hu, Xiaosong; Li, Daotong; Chen, Fang

doi:10.1080/10408398.2022.2110565

Cited by 15 publications

(7 citation statements)

References 114 publications

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“…Insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) are two categories of dietary fiber that may be categorized based on their water solubility [25]. IDF, which is made up mostly of cellulose, water-insoluble hemicellulose, and lignin, is found in plants as structural cell wall components [26]. SDF is made up of a range of non-cellulosic polysaccharides and oligosaccharides.…”

Section: Dietary Fibres Contents In Whole Grainsmentioning

confidence: 99%

Composition of Whole Grains Dietary Fibres and Phenolic; and Its Impact on Markers of Inflammation; Role of Gut Microbiota

Khan,

Gul,

Rashid

et al. 2024

Preprint

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Inflammation is an important biological response to any tissue injury. The immune system responds to any stimulus, such as irritation, damage, or infection, by releasing pro-inflammatory cytokines. Overproduction of pro-inflammatory cytokines, including TNF-α and IL-1b, can lead to several diseases eg.,, cardiovascular diseases, joint disorders, cancer, and allergies. Emerging science suggests that whole grains may lower the markers of inflammation. Whole grains are a significant source of dietary fibres and phenolic acids that have inverse association with the risk of inflammation. The dietary fibres and phenolic acids composition of whole grains is very distinct over different grains. Whole grains (cereals and pseudo-cereals) are rich in both dietary fibres e.g., arabinoxylan, β-glucan and phenolic acids e.g., hydroxycinnamic acids, hydroxybenzoic acids, which are predominantly present in the bran layer. Although the biological mechanisms underlying widely reported association between whole grains consumption and a lower risk diseases are not fully understood. The modulatory effects of whole grains on inflammation also likely to be influenced by several mechanisms, including the effect of dietary fibres and phenolic acids, while some of these effects are direct, others involve gut microbiota, which transform important bioactive substances into more useful metabolites that moderate inflammatory signaling pathway. Thus, the aim of this review is two folded: first is to discuss the types of dietary fibres and phenolic acids commonly found in cereals and pseudo-cereals, and their health benefits observed in animal and human studies. Second, we review existing literature on the linkage between consumption of whole grains and markers of subclinical inflammation, the role of dietary fibres, phenolic acids, and gut microbiota on the anti-inflammatory activity of whole grains intake. Altogether, scientific data on the ant-inflammatory properties of whole grains are encouraging, further researches are needed to cover the gap between the emerging sciences of whole grains dietary fibres, phenolic acids and inflammation.

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Section: Dietary Fibres Contents In Whole Grainsmentioning

confidence: 99%

Composition of Whole Grains Dietary Fibres and Phenolic; and Its Impact on Markers of Inflammation; Role of Gut Microbiota

Khan,

Gul,

Rashid

et al. 2024

Preprint

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show abstract

“…Dietary fiber can be further classified based on its water solubility, with the two types being soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) [25]. IDF is present in plants as a structural cell wall component made up of cellulose, insoluble hemicelluloses, and lignin, while SDF is made up of a range of non-cellulosic polysaccharides and oligosaccharides [26]. Hemicellulose, a non-cellulosic component of cell walls, made up of heterogenic polysaccharides, is a common form of DF found in grains [27].…”

Section: Dietary Fibermentioning

confidence: 99%

Composition of Whole Grain Dietary Fiber and Phenolics and Their Impact on Markers of Inflammation

Khan,

Gul,

Rashid

et al. 2024

Nutrients

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Inflammation is an important biological response to any tissue injury. The immune system responds to any stimulus, such as irritation, damage, or infection, by releasing pro-inflammatory cytokines. The overproduction of pro-inflammatory cytokines can lead to several diseases, e.g., cardiovascular diseases, joint disorders, cancer, and allergies. Emerging science suggests that whole grains may lower the markers of inflammation. Whole grains are a significant source of dietary fiber and phenolic acids, which have an inverse association with the risk of inflammation. Both cereals and pseudo-cereals are rich in dietary fiber, e.g., arabinoxylan and β-glucan, and phenolic acids, e.g., hydroxycinnamic acids and hydroxybenzoic acids, which are predominantly present in the bran layer. However, the biological mechanisms underlying the widely reported association between whole grain consumption and a lower risk of disease are not fully understood. The modulatory effects of whole grains on inflammation are likely to be influenced by several mechanisms including the effect of dietary fiber and phenolic acids. While some of these effects are direct, others involve the gut microbiota, which transforms important bioactive substances into more beneficial metabolites that modulate the inflammatory signaling pathways. Therefore, the purpose of this review is twofold: first, it discusses whole grain dietary fiber and phenolic acids and highlights their potential; second, it examines the health benefits of these components and their impacts on subclinical inflammation markers, including the role of the gut microbiota. Overall, while there is promising evidence for the anti-inflammatory properties of whole grains, further research is needed to understand their effects fully.

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“…When compared to other nuts, pecan nuts exhibited the highest total fibre content (8.9 g/100 g DW). Dietary fibre is important for human nutrition and health because it controls the functions of the digestive system [26]. Due to its capacity to absorb water and contribute solid material to the digestive system, dietary fibre helps to solidify the food that has been digested, facilitating the passage of that material through the system, and lowering the risk of constipation [27].…”

Section: Total Fibrementioning

confidence: 99%

A comparative analysis of the biochemical constituents and nutritional role of the Wild Sour Plum (Ximenia caffra) nut with commercial nuts for potential commercialisation

Maluleke,

Lekhuleni,

Moreroa

2024

Discov Food

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The Sustainable Development Goals (SDGs) promote universal access to safe, nutritious food. Thus, the “Zero Hunger” campaign's sustainable efforts to eliminate hunger, by encouraging the cultivation and use of underutilised crops and their value-added products, can improve food systems and community development. Wild sour plum (Ximeniacaffra subs caffra) nuts, an Oleaceae fruit crop native to the Lowveld of Southern Africa, are an underappreciated value-added commodity. In large or small amounts, nuts provide vital nutrients for human consumption. The biochemical components profile of wild sour plum nuts was compared to different commercial nuts to determine their potential role in human nutrition. Wild sour plum, pecan, and macadamia nuts were sampled, each having 24 samples. These samples were tested for various biochemical constituents including total fat and calcium. The study found that pecan nuts and macadamia nuts were superior compared to other nuts, with regards to total fat and calcium content, pecan nuts containing a total fat content of 11.7 g per 100 g dry weight (g/100 g DW), and macadamia nuts containing a total calcium content of 70.5 mg per hundred gram dry weight (mg/100 g DW). The study found that wild sour plum nuts could potentially provide enough nutrients to fulfill the nutritional recommended daily intake for humans. Thus, wild sour plum nuts may be important in human diets, provided crop production is done properly, which includes irrigation, fertilisation, and temperature management of the crop.

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Chemical features and biological functions of water-insoluble dietary fiber in plant-based foods

Cited by 15 publications

References 114 publications

Composition of Whole Grains Dietary Fibres and Phenolic; and Its Impact on Markers of Inflammation; Role of Gut Microbiota

Composition of Whole Grains Dietary Fibres and Phenolic; and Its Impact on Markers of Inflammation; Role of Gut Microbiota

Composition of Whole Grain Dietary Fiber and Phenolics and Their Impact on Markers of Inflammation

A comparative analysis of the biochemical constituents and nutritional role of the Wild Sour Plum (Ximenia caffra) nut with commercial nuts for potential commercialisation

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