The Health Benefits of Dietary Fibre Barber, Thomas M; Kabisch, Stefan; Pfeiffer, Andreas F H ...
Nutrients,
10/2020, Volume:
12, Issue:
10
Journal Article
Peer reviewed
Open access
Dietary fibre consists of non-digestible forms of carbohydrate, usually as polysaccharides that originate from plant-based foods. Over recent decades, our diet within Westernised societies has ...changed radically from that of our hominid ancestors, with implications for our co-evolved gut microbiota. This includes increased ingestion of ultra-processed foods that are typically impoverished of dietary fibre, and associated reduction in the intake of fibre-replete plant-based foods. Over recent decades, there has been a transformation in our understanding of the health benefits of dietary fibre.
To explore the current medical literature on the health benefits of dietary fibre, with a focus on overall metabolic health.
We performed a narrative review, based on relevant articles written in English from a PubMed search, using the terms 'dietary fibre and metabolic health'.
In the Western world, our diets are impoverished of fibre. Dietary fibre intake associates with overall metabolic health (through key pathways that include insulin sensitivity) and a variety of other pathologies that include cardiovascular disease, colonic health, gut motility and risk for colorectal carcinoma. Dietary fibre intake also correlates with mortality. The gut microflora functions as an important mediator of the beneficial effects of dietary fibre, including the regulation of appetite, metabolic processes and chronic inflammatory pathways.
Multiple factors contribute to our fibre-impoverished modern diet. Given the plethora of scientific evidence that corroborate the multiple and varied health benefits of dietary fibre, and the risks associated with a diet that lacks fibre, the optimization of fibre within our diets represents an important public health strategy to improve both metabolic and overall health. If implemented successfully, this strategy would likely result in substantial future health benefits for the population.
Rationale
The impact of the microbiota on the gut-brain axis is increasingly appreciated. A growing body of literature demonstrates that use of dietary fibre and prebiotics can manipulate the ...microbiota and affect host health. However, the influence on cognition and acute stress response is less well understood.
Objectives
The objective of this study was to investigate the efficacy of a dietary fibre, polydextrose (PDX), in improving cognitive performance and acute stress responses through manipulation of the gut microbiota in a healthy population.
Methods
In this double-blind, randomised, placebo-controlled, crossover design study, 18 healthy female participants received 12.5 g Litesse®Ultra (> 90% PDX polymer) or maltodextrin for 4 weeks. Cognitive performance, mood, acute stress responses, microbiota composition, and inflammatory markers were assessed pre- and post-intervention.
Results
PDX improved cognitive flexibility as evidenced by the decrease in the number of errors made in the Intra-Extra Dimensional Set Shift (IED) task. A better performance in sustained attention was observed through higher number of correct responses and rejections in the Rapid Visual Information Processing (RVP) task. Although there was no change in microbial diversity, abundance of
Ruminiclostridium
5 significantly increased after PDX supplementation compared with placebo. PDX supplementation attenuated the increase of adhesion receptor CD62L on classical monocytes observed in the placebo group.
Conclusions
Supplementation with the PDX resulted in a modest improvement in cognitive performance. The results indicate that PDX could benefit gut-to-brain communication and modulate behavioural responses.
The consumption of whole-grain cereals (WG) has been revealed to be associated with the reduced risk of developing chronic diseases. Cereal dietary fibre (DF), as an abundant source of plant cell ...wall bound hydroxycinnamic acids, can be considered as an important contributor to the health benefit of WG consumption. In the present study, major phenolic acids in WG and DF alkaline extracts were analysed by reversed phase high performance liquid chromatography (HPLC) coupled with photodiode array detection (PDA) and quadrupole-time of flight mass spectrometry (Q-TOF MS). Eight monomeric phenolic acids (protocatechuic, vanillic, caffeic, syringic, p-coumaric, ferulic, sinapic, and iso-ferulic acid) and four dimeric ferulic acids (diFA) (8-5′, 5-5′, 8-O-4′, and 8-5′-benzofuran diFA) were identified and quantified in cereal samples. Ferulic acid was detected as the predominant monomeric phenolic acid and 8-O-4′ diFA was the major dimeric ferulic acid. The results of total phenolic content (TPC) measured by Folin–Ciocalteau assay and antioxidant activity (AOA) evaluated by DPPH radical scavenging assay indicated that insoluble dietary fibre (IDF) alkaline extracts had significantly (p<0.05) higher levels of TPC and AOA than WG and soluble dietary fibre (SDF) extracts for the same sample. Corn IDF with its higher levels of TPC, ferulic acid content, and AOA can be regarded as a potential antioxidant value-added functional food ingredient.
► Cereal insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) were compared. ► IDF extracts showed better antioxidant capacities than whole grain and SDF. ► Yellow corn IDF extracts had highest antioxidant activity among cereals. ► Ferulic acid (FA) was the dominant acid in both the IDF and SDF of cereals. ► Iso-FA was identified as one of the major phenolics in a wide species of cereals.
This study aimed to identify the dietary fibre profiles of various winged bean components (green pods, whole seeds, endosperms, seed coats, and canned whole seeds). Soluble dietary fibre (SDF), ...insoluble dietary fibre (IDF) (hemicellulose, cellulose, and lignin), total dietary fibre (TDF), and oligosaccharide components (raffinose, stachyose, and verbascose), were analyzed. The various winged bean components had a higher IDF content than SDF content (21.12–50.11% and 0.83–1.25%, respectively), with the highest TDF content observed in the seed coat (51.81%). Raffinose was the most dominant oligosaccharide component in green pods (2.7 mg/g), while verbascose was the most dominant component in all seed form samples, including seed coats (1.41–3.65 mg/g). The IDF in all samples was dominated by cellulose (5.07–39.34%), followed by hemicellulose (1.5–27.19%), and lignin (0.09–0.98%). Seed dehusking led to significant decreases in all types of dietary fibre analyzed, except for stachyose. Soaking and sterilization processes resulted in an increase in SDF, but decreased IDF, stachyose, verbascose, and hemicellulose compared to raw whole seeds. Principal component analysis (PCA) revealed that raw whole seeds still exhibit similarities in dietary fibre composition with canned seeds, but differ from green pods, endosperms, and seed coats. These findings imply that all edible parts of winged beans offer a large quantity of dietary fibre, especially whole seeds, which have potential benefits as prebiotic sources to improve health.
•Whole seeds have higher levels of SDF, IDF, and TDF compared to green pods.•Green pods were dominated by raffinose, while seeds were dominated by verbascose.•All samples were mainly composed of cellulose, followed by hemicellulose and lignin.•Dehusking, soaking, and sterilization alter the composition of dietary fiber.•All edible parts of winged beans potentially serve as prebiotic sources.
Dietary fibre and polyphenols are widely used as functional food ingredients. In this study, carbohydrate composition and bound phenolics in dietary fibre of mango peels were determined. Total ...dietary fibre content was in the range of 40.6–72.5%. Galactose, glucose and arabinose were the major neutral sugars in insoluble and soluble dietary fibres. Bound polyphenolic and flavonoid contents were in the range of 8.1–29.5 and 0.101–0.392 mg/g, respectively, and were found to be more in ripe peel than in raw peel. Gallic, protocatechuic and syringic acids were the bound phenolic acids, and kaempferol and quercetin were the major flavonoids of the peels. Ferulic acid was identified only in dietary fibre of Raspuri peels. Thus, the studies indicated the presence of significant amount of bound phenolics in dietary fibre, which adds additional health benefits of antioxidant properties of mango peel, which can be used in functional foods.
Citrus peel as a source of functional ingredient: A review Rafiq, Shafiya; Kaul, Rajkumari; Sofi, S.A. ...
Journal of the Saudi Society of Agricultural Sciences,
October 2018, 2018-10-00, 2018-10-01, Volume:
17, Issue:
4
Journal Article
Peer reviewed
Open access
Citrus plants belonging to the family Rutaceae which include fruits such as orange, mandarin, lime, lemon, sour orange and grapefruitappear as a well known promising source of multiple beneficial ...nutrients for human beings. Processing of citrus by-products potentially represents a rich source of phenolic compounds and dietary fibre, owing to the large amount of peel produced. These citrus fruit residues, which are generally discarded as waste in the environment, can act as potential nutraceutical resources. Due to their low cost and easy availability such wastes are capable of offering significant low-cost nutritional dietary supplements. The utilization of these bioactive rich citrus residues can provide an efficient, inexpensive, and environment friendly platform for the production of novel nutraceuticals or for the improvement of older ones. This review systematically summarized the potential components present in citrus peel, which generally discarded as waste.
Obesity is a pandemic carrying the heavy burden of multiple and serious co-morbidities including metabolic syndrome, type 2 diabetes and cardiovascular diseases. The pathophysiological processes ...leading to the accumulation of body fat slowly evolve to fat accumulation in other body compartments than subcutaneous tissue. This abnormal fat deposition determines insulin resistance which in turn causes blood glucose and lipid metabolism derangement, non-alcoholic fatty liver disease, hypertension, and metabolic syndrome. All these conditions contribute to increase the cardiovascular risk of obese people. Several randomized clinical trials demonstrated that moderate weight loss (5⁻10%) in obese patients improves obesity-related metabolic risk factors and coexisting disorders. Therefore, nutritional strategies able to facilitate weight management, and in the meantime positively influence obesity-associated cardiovascular risk factors, should be implemented. To this aim, a suitable option could be dietary fibres that may also act independently of weight loss. The present narrative review summarizes the current evidence about the effects of dietary fibres on weight management in obese people. Moreover, all of the different cardiovascular risk factors are individually considered and evidence on cardiovascular outcomes is summarized. We also describe the plausible mechanisms by which different dietary fibres could modulate cardio-metabolic risk factors. Overall, despite both epidemiological and intervention studies on weight loss that show statistically significant but negligible clinical effects, dietary fibres seem to have a beneficial impact on main pathophysiological pathways involved in cardiovascular risk (i.e., insulin resistance, renin-angiotensin, and sympathetic nervous systems). Although the evidence is not conclusive, this suggests that fibre would be a suitable option to counteract obesity-related cardio-metabolic diseases also independently of weight loss. However, evidence is not consistent for the different risk factors, with clear beneficial effects shown on blood glucose metabolism and Low Density Lipoprotein (LDL) cholesterol while there is fewer, and less consistent data shown on plasma triglyceride and blood pressure. Ascribing the beneficial effect of some foods (i.e., fruits and vegetables) solely to their fibre content requires more investigation on the pathophysiological role of other dietary components, such as polyphenols.
Dietary fibre has proven to promote healthy body mass and reduce the risk of non-communicable diseases. To date, in Slovenia, there were only a few outdated studies of dietary fibre intake; ...therefore, we explored the dietary fibre intake using food consumption data collected in the SI.Menu project. Following the EU Menu methodology, data were collected on representative samples of adolescents, adults, and elderlies using a general questionnaire, a food propensity questionnaire, and two 24 h recalls. The results indicate that the intake of dietary fibre in Slovenia is lower than recommended. The proportion of the population with inadequate fibre intakes (<30 g/day) was 90.6% in adolescents, 89.6% in adults, and 83.9% in elderlies, while mean daily fibre intakes were 19.5, 20.9, and 22.4 g, respectively. Significant determinants for inadequate dietary fibre intake were sex in adolescents and adults, and body mass index in adults. The main food groups contributing to dietary fibre intake were bread and other grain products, vegetables and fruits, with significant differences between population groups. Contribution of fruits and vegetables to mean daily dietary fibre intake was highest in elderlies (11.6 g), followed by adults (10.6 g) and adolescents (8.5 g). Public health strategies, such as food reformulation, promoting whole-meal alternatives, consuming whole foods of plant origin, and careful planning of school meals could beneficially contribute to the overall dietary fibre intake in the population.
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