Nondigestible Oligo‐ and Polysaccharides (Dietary Fiber): Their Physiology and Role in Human Health and Food

Tungland, Bryan; Meyer, D.

doi:10.1111/j.1541-4337.2002.tb00009.x

Cited by 404 publications

(294 citation statements)

References 174 publications

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“…CF is composed of polysaccharides and oligosaccharides as well as derivatives of them, which cannot be digested into absorbable nutrition by human digestive enzymes in the upper alimentary tract, but are beneficial of health maintenance and disease prevention Devin and George 2010). For examples, CF could be employed in medical nutrition therapies for maintenance of gastrointestinal health (Hu et al 2008), prevention of hyperlipidemia (Dreher 2001) and colon cancer (Gallaher 2000), and regulation of calcium bioavailability (Tungland and Meyer 2002) and immunological system (Nimbe et al 2009), etc. These applications were in basis of its binding capacity to bile acids (Kritchevsky 1995), cholesterols (Bartsch et al 1990), steroid hormones (Babio et al 2010), mineral elements (Nair et al 1987), pesticide residues (Hu et al 2010) and nitrites (Cammack et al 1999;Duncan et al 1997), etc.…”

Section: Introductionmentioning

confidence: 99%

Enzymo-chemical preparation, physico-chemical characterization and hypolipidemic activity of granular corn bran dietary fibre

et al. 2013

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Corn bran dietary fibre (CF) was paid more attention for its anticancer and hypolipidemic activities. In this paper, corn bran was firstly decomposed to the threadlike fibre (CF 1 ) by multiple enzymes and then further modified to the granular fibre (CF 2 ) by alkali under high pressure and high temperature (APT). The two types of fibres were characterized by scanning electron microscope (SEM) and near-infrared spectrophotometer (IR), and investigated by hydration measurements and nitrite adsorption assays. The results showed that CF 2 had more much specific surface area, and displayed 4.7, 6.3 and 30-fold increases in water retention (WR), swelling capacity (SC) and nitrite absorption (NA), compared with CF 1 , respectively. The rat feeding trials showed that the granular fibre could decrease total cholesterol (TC), triglyceride (TG) and low density lipoprotein-cholesterol (LDLC) by 41.4 %, 20.7 % and 56.5 %, respectively. These excellent physiological activities indicate that CF 2 will be a potentially available dietary ingredient in functional food industries, and meanwile imply that the enzymochemical method is a desired strategy for CF processing.

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Section: Introductionmentioning

confidence: 99%

Enzymo-chemical preparation, physico-chemical characterization and hypolipidemic activity of granular corn bran dietary fibre

et al. 2013

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“…Dietary fiber can be classified into insoluble and soluble fiber fractions, based on its water solubility properties (Tungland and Meyer 2002). Insoluble fibers are composed of cellulose, hemicellulose and lignin, which stimulate an increase in fecal bulk, reduced transit time of fecal through the large intestine (Rodŕiquez et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products

et al. 2015

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Rich sources of protein and dietary fiber from food processing by-products, defatted soybean meal, germinated brown rice meal, and mango peel fiber, were added to corn grit at 20 % (w/w) to produce fortified extruded snacks. Increase of total dietary fiber from 4.82 % (wb) to 5.92-17.80 % (wb) and protein from 5.03 % (wb) to 5.46-13.34 % were observed. The product indicated high expansion and good acceptance tested by sensory panels. There were 22.33-33.53 and 5.30-11.53 fold increase in the phenolics and antioxidant activity in the enriched snack products. The effects of feed moisture content, screw speed, and barrel temperature on expansion and nutritional properties of the extruded products were investigated by using response surface methodology. Regression equations describing the effect of each variable on the product responses were obtained. The snacks extruded with feed moisture 13-15 % (wb) and extrusion temperature at 160-180°C indicated the products with high preference in terms of expansion ratio between insoluble dietary fiber and soluble dietary fiber balance. The results showed that the by-products could be successfully used for nutritional supplemented expanded snacks.

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“…The sources of DFs are fruits, vegetables, legumes, roots, tubers, nuts and grains (Marlett, 1992;Tungland & Meyer, 2002).…”

Section: Introductionmentioning

confidence: 99%

Adsorption capacity of phenolic compounds onto cellulose and xylan

Costa¹,

Rogez²,

Pena³

2015

Food Sci. Technol (Campinas)

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The interaction between three phenolic compounds (catechin, caffeic acid and ferulic acid) onto two dietary fibres (cellulose and xylan) has been evaluated to inquire possible interferences on the biodisponibility of phenolic compounds. The adsorption kinetics were performed using solutions containing 100 mg/L of phenolic compounds during a contact time ranging between 10 and 120 minutes at pH 2.0, 4.5, and 7.0. After the kinetics, isotherms were obtained using phenolic compounds concentration ranging between 10 and 80 mg/L during 60 minutes, at pH 2.0 and 7.0 and temperature of 36 °C. Results indicate that adsorbed quantities mainly changed in function of pH, however the maximum adsorption was only of 0.978 mg of caffeic acid/g of xylan at pH 2 and after 60 min. Redlich-Peterson model were able to predict the adsorption isotherms of all phenolic compounds onto cellulose, except for caffeic acid at pH 7.0. The low adsorption capacities observed suggest that both dietary fibres are unable to compromise the biodisponibility of phenolic compounds, especially in the small intestine, where they are partially absorbed.

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Nondigestible Oligo‐ and Polysaccharides (Dietary Fiber): Their Physiology and Role in Human Health and Food

Cited by 404 publications

References 174 publications

Enzymo-chemical preparation, physico-chemical characterization and hypolipidemic activity of granular corn bran dietary fibre

Enzymo-chemical preparation, physico-chemical characterization and hypolipidemic activity of granular corn bran dietary fibre

Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products

Adsorption capacity of phenolic compounds onto cellulose and xylan

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