Dietary Fibre and Plasma Lipids: Potential for Prevention and Treatment of Hyperlipidaemias

In Vitro Binding of Bile Acids by Rice Bran, Oat Bran, Wheat Bran, and Corn Bran

“…The relationship between cholesterol lowering and increased bile acid excretion in rats (Schrijver et al 1992) and increased bile acid excretion in ileostomy patients consuming a highfiber oat-based diet (Zhang et al 1992) may be explained as a result of the higher bacterial content with diets high in fermentable fiber, because bacteria may bind bile acids in the cecum (Lund et al 1989). Wheat bran has limited potential to lower cholesterol (Truswell and Beynen 1992, Anderson et al 1994, Trautwein et al 1998. The moderate level of bile acid binding by wheat bran (20%) may be associated with healthful effects such as diluting toxic metabolites, improving gastrointestinal mucosal health, preventing constipation, and reducing the risk of cancer.…”

Soluble Dietary Fiber

“…Also, research has indicated that fiber protects against inflammatory bowel diseases such as Crohn's disease and ulcerative colitis by increasing production of short‐chain fatty acids (SCFAs), which act as immunomodulators in the inflamed intestine and also by increasing the proportions of beneficial rather than pathogenic bacteria that make up the gastrointestinal microflora (Galvez and others 2005). Most of the water‐soluble fibers have hypocholesterolemic properties, possibly due to inhibition of fat digestion and absorption and inhibition of cholesterol synthesis in the liver by propionate or other bacterial products and the action of viscous NSPs on insulin and other hormone secretions (Truswell and Beynen 1992). The main effect of SDFs is associated with the viscous polysaccharides such as pectins and gums, which decrease the assimilation of nutrients.…”

Dietary Factors Influencing Magnesium Absorption in Humans

“…Pectin is typically found in the cytosole and the cell membrane of plants, pectin concentration in fruits and vegetables is around 1% [230]. Several rat studies indicated bacterial fermentation of pectin and, similarly, of gums such as gum arab and guar gum [231,232].…”