Dietary Fiber: Chemistry, Analysis, and Properties

Composition, mineral safety index, calcium, zinc and phytate interrelationships in four fast-foods consumed in Nigeria

“…The values of ether extract, ash and fibre were generally low. While the low ether extract was an advantage, the low level of fibre could be deleterious [18].…”

A physico-chemical perspective of plant polysaccharides in relation to glucose absorption, insulin secretion and the entero-insular axis

“…Most of the NSP present in a typical British diet is in the form of plant cell walls, which comprise an extremely complex, heterogeneous network of cellulose, hemicelluloses and pectic substances, the amounts and relative proportions of which vary depending on factors such as the type and maturity of the plant tissue (Selvendran et al 1987;Carpita, 1990). The hemicelluloses in particular consist of a broad range of polymeric components; thus, xyloglucans are commonly found in the plant cell walls of fruits and vegetables, whereas arabinoxylans and mixed linkage (1 +3)( 1 +4)-P-D-glUCan (or simply P-glucan) predominate in wheat-and oat-based food products respectively.…”

“…) are, quantitatively, minor components of plant cell walls. Nevertheless, lignin and other non-carbohydrate components are known to form covalent cross-links with polysaccharides of cell walls (Selvendran et al 1987;Carpita, 1990) and are likely, therefore, to modify significantly the properties and biological activity of dietary fibre (Selvendran et al 1987).…”

“…Interestingly, the mechanical properties of foods have been studied extensively in relation to their behaviour in the mouth, in order to understand, for example, the process of mastication and how human subjects perceive texture (Blanshard & Mitchell, 1988;Vincent, 1990). This approach has not been used in any fundamental way, however, to study the relationship between the physical properties of foods and their effects on GI function and systemic responses, such as meal-stimulated blood metabolite and hormone levels.Non-starch polysaccharides (NSP) from plant food sources are of special interest to nutritionists in that they have marked effects on the physical properties of digesta at all sites of the GI tract (Selvendran et al 1987; Eastwood & Morris, 1992;Moms, 1992). Thus, the consumption of NSP ('dietary fibre') in the form of plant cell walls or purified extracts can strongly influence GI function, including the rate and extent of nutrient absorption in the small intestine and bacterial fermentation in the colon.…”

“…Non-starch polysaccharides (NSP) from plant food sources are of special interest to nutritionists in that they have marked effects on the physical properties of digesta at all sites of the GI tract (Selvendran et al 1987; Eastwood & Morris, 1992;Moms, 1992). Thus, the consumption of NSP ('dietary fibre') in the form of plant cell walls or purified extracts can strongly influence GI function, including the rate and extent of nutrient absorption in the small intestine and bacterial fermentation in the colon.…”