Physical properties of dietary fiber that influence physiological function: a model for polymers along the gastrointestinal tract

Eastwood, M. A.; Morris, Edwin R.

doi:10.1093/ajcn/55.2.436

Cited by 169 publications

(108 citation statements)

References 27 publications

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“…Significant differences in correlation coefficients suggested viscosity and ␤-glucan affected AAL independently with viscosity having the stronger effect (Tables III and IV). High viscosities have been implicated in human nutrition as a means of restricting enzyme movement in the intestine and thus limiting enzyme /substrate interaction 4 . A similar effect may occur during mashing with high viscosities restricting enzyme movement and, thus, reducing starch hydrolysis and fermentability.…”

Section: Discussionmentioning

confidence: 99%

Importance of Endosperm Modification for Malt Wort Fermentability1

Edney¹,

Eglinton

Collins

et al. 2007

Journal of the Institute of Brewing

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J. Inst. Brew. 113(2), 228-238, 2007Malt wort fermentability is dependent on an adequate supply of the essential nutrients required by yeast. The barley and malt factors affecting this supply of nutrients are not well understood. This study used two doubled haploid populations (Arapiles × Franklin, TR251 × HB345), the latter with a hulless barley parent, to investigate effects of barley and malt quality on fermentability. Populations were grown and malted at different locations resulting in a broad range in malt quality with significant differences in extract, modification and enzyme levels. Fermentability, as indicated by apparent attenuation limit and ethanol levels, also showed significant differences among samples. Modification was the most important factor for good fermentability. There appeared to be several different mechanisms by which modification affected fermentability. High viscosities, slow starch release during mashing, increased glucose supply from better ␤-glucan breakdown and increased free amino nitrogen levels all affected fermentability. Effects of starchdegrading enzymes on fermentability became more significant in better modified malts with ␣-amylase showing stronger effects than diastatic power. The poorer fermentability of hulless barley malt was predominately due to low levels of ␣-amylase, although, free amino nitrogen also appeared to be an important factor.

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Section: Discussionmentioning

confidence: 99%

Importance of Endosperm Modification for Malt Wort Fermentability1

Edney¹,

Eglinton

Collins

et al. 2007

Journal of the Institute of Brewing

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“…Among possible mechanisms involved are a reduced rate of gastric emptying, and a decrease in starch hydrolysis or glucose transport rates, resulting from changes in the rheological properties of digestive contents [10,12].…”

Section: Introductionmentioning

confidence: 99%

Non-starch polysaccharides extracted from seaweed can modulate intestinal absorption of glucose and insulin response in the pig

Vaugelade¹,

Hoebler²,

Bernard³

et al. 2000

Reprod. Nutr. Dev.

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-We have investigated the possible effects of algal polysaccharides on postprandial blood glucose and insulin responses in an animal model, the pig. Three seaweed fibres of different viscosities, extracted from Palmaria palmata (PP), Eucheuma cottonii (EC), or Laminaria digitata (LD), were compared to purified cellulose (CEL). Blood glucose and plasma insulin levels were monitored and intestinal absorption quantified for 8 h following a high carbohydrate test-meal supplemented with 5% fibre. Digestive contents were also sampled, 5 h postprandial. As compared to CEL, PP had no effect on glucose and insulin responses. The latter decreased with EC, but glucose absorption balance was not modified. LD addition resulted in a dramatically reduced glucose absorption balance, accompanied by a higher amount of starch left in the small intestine. Among polysaccharides tested, only the highly viscous alginates could affect intestinal absorption of glucose and insulin response. seaweed / non-starch polysaccharides / intestinal absorption / glucoseRésumé -Les fibres alimentaires extraites d'algues peuvent moduler l'absorption intestinale du glucose et la réponse insulinique chez le porc. L'effet des fibres algales sur la réponse glycémique et insulinique a été étudié chez un modèle animal, le porc. Des fibres de viscosité différente, extraites de Palmaria palmata (PP), Eucheuma cottonii (EC), ou Laminaria digitata (LD), ont été comparées à de la cellulose purifiée (CEL). La glycémie et l'insulinémie plasmatique, ainsi que l'absorption intestinale du glucose ont été suivies 8 h après un repas-test hyperglucidique additionné de 5 % de fibres. Des contenus digestifs ont aussi été prélevés 5 h après le repas. L'addition de PP n'a pas modifié les réponses glycémique et insulinique par rapport à CEL. Elles étaient diminuées par l'addition Reprod. Nutr. Dev. 40 (2000) 33-47 33

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“…Types of dietary fiber: Dietary fiber is chemically a heterogeneous group of compounds with variable molecular size and different physicochemical properties, such as water solubility, viscosity, cation exchange properties, organic acid absorption and water-holding capacity (Eastwood and Morris, 1992;Guillon and Champ, 2000). Several classifications for fiber have been established (Slavin et al, 2009;Raninen et al, 2011) in which the traditional one is based on water solubility dividing fiber into soluble (pectins, gums, mucilages) and insoluble (cellulose, hemicelluloses, lignin) fiber types.…”

Section: Dietary Fiber and Glycemic Controlmentioning

confidence: 99%

Impact of Diet Composition on Blood Glucose Regulation

Russell

Baka

Björck

et al. 2013

Critical Reviews in Food Science and Nutrition

191

121

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Nutritional management of blood glucose levels is a strategic target in the prevention and management of type 2 diabetes mellitus (T2DM). To implement such an approach, it is essential to understand the effect of food on glycemic regulation and on the underlying metabolic derangements. This comprehensive review summarizes the results from human dietary interventions exploring the impact of dietary components on blood glucose levels. Included are the major macronutrients; carbohydrate, protein and fat, micronutrient vitamins and minerals, nonnutrient phytochemicals and additional foods including low-calorie sweeteners, vinegar, and alcohol. Based on the evidence presented in this review, it is clear that dietary components have significant and clinically relevant effects on blood glucose modulation. An integrated approach that includes reducing excess body weight, increased physical activity along with a dietary regime to regulate blood glucose levels will not only be advantages in T2DM management, but will benefit the health of the population and limit the increasing worldwide incidence of T2DM.

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Physical properties of dietary fiber that influence physiological function: a model for polymers along the gastrointestinal tract

Cited by 169 publications

References 27 publications

Importance of Endosperm Modification for Malt Wort Fermentability1

Importance of Endosperm Modification for Malt Wort Fermentability1

Non-starch polysaccharides extracted from seaweed can modulate intestinal absorption of glucose and insulin response in the pig

Impact of Diet Composition on Blood Glucose Regulation

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