Abstract
Nondigestible dietary fibers are classified according to water solubility properties. Water-soluble fibers include pectin, gums, mucilage, β-glucans, and fructans including inulin and fructooligosaccharides. On the other hand, water-insoluble fibers include lignin, cellulose, hemicellulose, whole-grain foods, bran, seeds, and nuts. Dietary fibers are complex carbohydrates except lignin (noncarbohydrate). They are derivatives of plants. However, nondigestible chitin and chitosans are derived from the shells of shrimps and crabs. The algal polysaccharides are extracted from seaweeds or algae. Fibers are non-starch polysaccharides and resistant oligosaccharides. Resistant starch escapes digestion in the small intestine and enters the colon. Prebiotic fibers are nondigestible food ingredients and include galacto-oligosaccharides, fructose-oligosaccharides (fructosans), and lactulose. They stimulate the activity or growth of intestinal bacteria. They probably increase resistance to pathogen invasion. The beneficial effects of fibers are discussed.
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Further Reading
Chen JP et al (2018) Dietary fiber and metabolic syndrome: a meta-analysis and review of related mechanisms. Nutrients 10(24):17 p
Drew JE et al (2018) Dietary fibers inhibit obesity in mice, but host responses in the cecum and liver appear unrelated to fiber-specific changes in cecal bacterial taxonomic composition. Sci Rep 8(15566):11 p
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Zhao L et al (2018) Gut bacteria selectively promoted by dietary fibers alleviate type 2 diabetes. Science 359:1151–1156
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Chakrabarty, K., Chakrabarty, A.S. (2019). Dietary Fibers. In: Textbook of Nutrition in Health and Disease. Springer, Singapore. https://doi.org/10.1007/978-981-15-0962-9_5
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DOI: https://doi.org/10.1007/978-981-15-0962-9_5
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