Dietary fiber: the effect of particle size of wheat bran on colonic function in young adult men

Heller, S. N.; Hackler, L. R.; Rivers, Jerry M.; Soest, P.J. Van; Roe, Daphne A.; Lewis, B. A.; Robertson, James B.

doi:10.1093/ajcn/33.8.1734

Cited by 152 publications

(53 citation statements)

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“…A slightly reduced rather than increased laxative effect would have been predicted (28). Particle size has also been shown to be important for the laxative effect of wheat bran, with a particle size ≥ 0.5 mm having a greater effect than a small particle size (14,29,30). The mean particle sizes of our test and positive control materials were 0.6 and 1.0 mm, respectively.…”

Section: Discussionmentioning

confidence: 68%

A novel source of wheat fiber and protein: effects on fecal bulk and serum lipids

Vuksan

Jenkins

Vidgen

et al. 1999

The American Journal of Clinical Nutrition

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Background: Wheat fiber is a laxative and wheat protein may affect blood lipids. Objective: We therefore tested the effects on laxation and serum lipid metabolism of a novel source of wheat fiber and protein produced by the amylolytic digestion of starch from wheat. Design: Twenty-four healthy men and women consumed 3 different test cereals in random order, each for 2 wk. The test supplement and the positive control, American Association of Cereal Chemists wheat bran supplement, both provided the same amount of fiber (21 g/d) and the negative control supplement provided 1.7 g fiber/d. Results: The test supplement and the positive control supplement increased fecal bulk similarly (239.5 ± 19 and 216.7 ± 19 g/d, respectively) and significantly more than did the negative control supplement (165.6 ± 16 g/d, P < 0.010). Compared with the negative and positive control supplements, the week 2 value of the test supplement for the ratio of total to HDL cholesterol was significantly reduced (P = 0.046). Conclusion:We conclude that the product of amylolytic digestion of starch from wheat flakes, which is high in wheat fiber and protein, has a fecal bulking effect similar to that of wheat bran and may have a beneficial effect on serum lipids. Nutr 1999;69:226-30. Am J Clin

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Section: Discussionmentioning

confidence: 68%

A novel source of wheat fiber and protein: effects on fecal bulk and serum lipids

Vuksan

Jenkins

Vidgen

et al. 1999

The American Journal of Clinical Nutrition

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“…Total fibre: 55·6 % neutral sugars in human subjects fed wheat bran (552) 34 % neutral sugars in human subjects fed wheat bran (623) 35 -42 % neutral-detergent fibre in human subjects fed coarse and fine bran (561) 36·9 and 41·1 % in rats fed coarse and fine brans (624) 39 % in rats fed wheat bran (623) 49·1 % NSP in rats fed wheat bran (625) 58·8 -65·0 % in pigs fed coarse and fine bran cell walls (626) 41·5 % in pigs fed wheat bran-based diet (627) Insoluble fibre: 42·3 % in rats fed wheat bran (625) Cellulose: 6 -23 % in human subjects fed coarse and fine bran (561) 7 % in human subjects fed wheat bran (623) 13·8 -21·9 % in rats fed coarse and fine brans (624) 24·1 % in pigs fed wheat bran-based diet (627) 18·2 -23·7 % in pigs fed coarse and fine brans (626) Hemicellulose: 50 -54 % in human subjects fed coarse and fine brans (561) 69·4 -74·4 % in pigs fed coarse and fine brans (626) 46·5 % non-cellulosic neutral sugar residues in pigs fed wheat bran-based diet (627) Lignins: Undigested in humans (561) 0 % in rats fed wheat bran (623) 0 -4 % in rats fed processed wheat bran (628) Soluble fibre: 72·9 % in rats fed wheat bran fibre (625) Total arabinoxylans: 49·2 % arabinose and 71·1 % xylose in human subjects fed wheat bran (552) Phytic acid: Phytate from wheat bran without phytase is almost not absorbed at the intestinal level in humans (629) 58 -60 % degraded into lower myo-inositol phosphates in ileostomates fed raw wheat bran (629,630) and only 5 % with phytase-deactivated wheat bran (629,630) 58 % degraded in ileostomates and 25 % hydrolysed for extruded wheat bran (loss of phytase activity) (630) Fe: 3·8 % in human subjects fed rolls made of wheat bran and white wheat flour (631) Negative effect of bran on Fe absorption is not observed in rats (632) Se: About 60 % in rats fed wheat bran compared with sodium selenite and selenomethioni...…”

Section: Appendixmentioning

confidence: 99%

New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

2010

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Epidemiological studies have clearly shown that whole-grain cereals can protect against obesity, diabetes, CVD and cancers. The specific effects of food structure (increased satiety, reduced transit time and glycaemic response), fibre (improved faecal bulking and satiety, viscosity and SCFA production, and/or reduced glycaemic response) and Mg (better glycaemic homeostasis through increased insulin secretion), together with the antioxidant and anti-carcinogenic properties of numerous bioactive compounds, especially those in the bran and germ (minerals, trace elements, vitamins, carotenoids, polyphenols and alkylresorcinols), are today well-recognised mechanisms in this protection. Recent findings, the exhaustive listing of bioactive compounds found in whole-grain wheat, their content in whole-grain, bran and germ fractions and their estimated bioavailability, have led to new hypotheses. The involvement of polyphenols in cell signalling and gene regulation, and of sulfur compounds, lignin and phytic acid should be considered in antioxidant protection. Whole-grain wheat is also a rich source of methyl donors and lipotropes (methionine, betaine, choline, inositol and folates) that may be involved in cardiovascular and/or hepatic protection, lipid metabolism and DNA methylation. Potential protective effects of bound phenolic acids within the colon, of the B-complex vitamins on the nervous system and mental health, of oligosaccharides as prebiotics, of compounds associated with skeleton health, and of other compounds such as a-linolenic acid, policosanol, melatonin, phytosterols and para-aminobenzoic acid also deserve to be studied in more depth. Finally, benefits of nutrigenomics to study complex physiological effects of the 'whole-grain package', and the most promising ways for improving the nutritional quality of cereal products are discussed. Whole-grain wheat: Bioactive compounds: Physiological mechanisms: Health IntroductionThere is growing evidence that whole-grain cereal products protect against the development of chronic diseases. The most important of these in terms of public health are obesity (1,2) , the metabolic syndrome (3,4) , type 2 diabetes (5,6) , CVD (7) and cancers (8 -12) . Whole-grain cereal consumption has also been shown to be protective against mortality, as was shown with inflammation-related death (i.e. noncardiovascular and non-cancer inflammatory diseases such as, for example, respiratory system diseases) (13) and with cancer and CVD (4,14,15) . These conclusions are supported by the effects of consuming refined cereal products (bread, pasta and rice), as these have been associated with an increased risk of digestive tract, pharynx, larynx and thyroid cancers in northern Italians (16) . However, an association between a lower risk of developing a chronic disease and a high whole-grain cereal consumption does not mean a direct causal relationship and provides no information about the physiological mechanisms involved.These metabolic diseases are related to our daily lifestyle, no...

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“…The extent of fermentation of fibre is influenced by a number of factors, such as water-solubility, chemical structure of the fibre Nyman & Asp, 1982), lignification (Dekker & Richards, 1973), particle size (Heller et al 1980), other components of the diet and the amount ingested (Keys et al 1970). Processing of dietary fibre may also affect its degradation.…”

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confidence: 99%

Fermentation of dietary fibre in the intestinal tract: comparison between man and rat

et al. 1986

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I. The breakdown and faecal bulking capacity of dietary fibre preparations from wheat bran, apple, cabbage, carrot, and guar gum were compared in man and rat.2. The degradation of the fibre showed good correlation between man and rat (r 0.99, regression coefficient 0.86). Wheat bran was the least well-digested, 66 and 59% of the neutral sugars being excreted in faeces of man and rat respectively. The breakdown of the fibre in apple, cabbage, carrot and guar gum was more complete and 4 2 9 % of the neutral sugars were recovered in faeces.3. The main dietary fibre constituents in each preparation were degraded to a similar extent in man and rat. The main dietary fibre constituents of apple, carrot, cabbage and guar gum were almost completely degraded. Of the xylose in wheat bran 45% (man) and 48% (rat) were recovered in faeces. However, the percentage excretion of glucose and arabinose from bran was higher in man.4. A faecal glucan other than cellulose was identified in human faeces after guar gum, and has been provisionally identified as starch. No such glucan occurred in rat faeces.5. A good correlation between the faecal bulking capacity in man and rat was seen (r 0.97, regression coefficient 0.56). Wheat bran had the best bulking capacity, while that of apple, cabbage, carrot and guar gum was less pronounced. Faecal bulking was inversely related to the amount of fibre which was water-soluble in each preparation.6. It is concluded that this rat experimental model is useful for the prediction of fermentative breakdown and bulking capacity of dietary fibre in man. However, more comparative studies are needed to evaluate animal experiments regarding other physiological effects of dietary fibre.

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Dietary fiber: the effect of particle size of wheat bran on colonic function in young adult men

Cited by 152 publications

References 0 publications

A novel source of wheat fiber and protein: effects on fecal bulk and serum lipids

A novel source of wheat fiber and protein: effects on fecal bulk and serum lipids

New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

Fermentation of dietary fibre in the intestinal tract: comparison between man and rat

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