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E-raamat: Dietary Fibre Functionality in Food and Nutraceuticals: From Plant to Gut

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Increasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable diseases. Understanding the link between plant dietary fiber and gut health is a small step in reducing the heavy economic burden of metabolic disease risks for public health. This book provides an overview of the occurence, significance and factors affecting dietary fiber in plant foods in order to critically evaluate them with particular emphasis on evidence for their beneficial health effects.

List of Contributors xi
Preface xv
1 Do the Physical Structure and Physicochemical Characteristics of Dietary Fibers Influence their Health Effects? 1(20)
Anthony Fardet
1.1 Influence of the Chemical and Physical Structure on the Metabolic Effects of Fibers
2(3)
1.1.1 Changing the Molecular Weight
2(1)
1.1.2 Changing the Degree of Crystallinity
3(1)
1.1.3 Modifying Particle Size
4(1)
1.2 Influence of the Physicochemical Properties of Fibers on their Metabolic Effects
5(3)
1.2.1 Modifying the Degree of Solubility
5(1)
1.2.2 Changing the Water-Holding Capacity
5(1)
1.2.3 Changing Fiber Porosity
6(1)
1.2.4 Adsorption of Bile Acids
6(1)
1.2.5 The Ability to Complex Minerals and to Increase their Extent of Absorption
7(1)
1.2.6 Fiber Structure and Hindgut Health
7(1)
1.3 The Effect of Fiber Structure on Fermentation Patterns and Microbiota Profiles: Slowly versus Rapidly Fermented Fiber
8(4)
1.3.1 Fiber Structure and Fermentation Patterns
9(2)
1.3.2 Fiber Structure and Fecal Microbiota Profiles
11(1)
1.4 Conclusions
12(1)
References
13(8)
2 Interaction of Phenolics and their Association with Dietary Fiber 21(24)
Fereidoon Shahidi
Anoma Chandrasekara
2.1 Introduction
21(1)
2.2 Phenolic Compounds
22(2)
2.3 Bioactivities of Phenolics
24(2)
2.4 Dietary Fiber
26(2)
2.5 Antioxidant Dietary Fiber
28(1)
2.6 Protein-Phenolic Interactions
28(1)
2.7 Starch-Phenolic Interactions
29(2)
2.8 Phenolic Compounds and Starch Digestibility
31(2)
2.9 Interactions of Phenolic Compounds
33(1)
2.10 Phenolics and Dietary Fiber
33(3)
2.11 Conclusion
36(1)
References
36(9)
3 Dietary Fiber-Enriched Functional Beverages in the Market 45(32)
Aynur Gunenc
Farah Hosseinian
B. Dave Oomah
3.1 Introduction
45(1)
3.2 Dietary Fiber Definition and Classification
46(1)
3.3 Fiber-Enriched Non-Dairy Beverages
46(3)
3.3.1 Addition of Dietary Fiber into Beverages
48(1)
3.4 Suitable Dietary Fiber Types for Fortifying Non-Dairy Drinks
49(7)
3.4.1 p-Glucans
49(1)
3.4.2 Inulin
49(4)
3.4.3 Flaxseed Dietary Fiber
53(3)
3.5 Contributions of Beverages in Dietary Studies
56(2)
3.6 The Functional Beverage Market
58(2)
3.7 Fiber-Enriched Dairy Products
60(5)
References
65(12)
4 Dietary Fiber as Food Additive: Present and Future 77(18)
Anaberta Cardador-Martinez
Maria Teresa Espino-Sevilla
Sandra T. Martin del Campo
Maritza Alonzo-Macias
4.1 Dietary Fiber: Definition
77(1)
4.2 Chemical Nature of Dietary Fiber Used as Food Additive
78(3)
4.3 Sources of Dietary Fiber
81(2)
4.4 Role of Dietary Fiber as a Food Additive
83(1)
4.5 Food Products Added with Fiber
83(5)
4.5.1 Bread
84(1)
4.5.2 Breakfast Cereals
84(2)
4.5.3 Pasta
86(1)
4.5.4 Jam and Marmalades
87(1)
4.5.5 Beverages
87(1)
4.5.6 Dairy Products
87(1)
4.5.7 Meat Products
88(1)
4.6 Conclusions
88(1)
References
89(6)
5 Biological Effect of Antioxidant Fiber from Common Beans (Phaseolus vulgaris L.) 95(28)
Diego A. Luna-Vital
Aurea K. Ramirez-Jimenez
Marcela Gaytan-Martinez
Luis Mojica
Guadalupe Loarca-Pina
5.1 Introduction
95(1)
5.2 Phaseolus vulgaris Generalities
96(1)
5.2.1 Nutritional Properties
96(1)
5.2.2 Nutraceutical Composition
96(1)
5.3 Composition of Common Bean Antioxidant Fiber
97(4)
5.3.1 Definition
97(1)
5.3.2 Polysaccharides
98(2)
5.3.3 Polyphenols
100(1)
5.3.4 Peptides
100(1)
5.4 Biological Potential of Antioxidant Fiber of Common Bean
101(14)
5.4.1 Antioxidant Capacity
101(3)
5.4.1.1 Non-Digestible Carbohydrates
101(2)
5.4.1.2 Phenolic Compounds
103(1)
5.4.1.3 Peptides
103(1)
5.4.2 Anticancer Activity
104(21)
5.4.2.1 In Vivo Studies
104(4)
5.4.2.2 In Vitro Studies
108(2)
5.4.2.3 Protein Modulation
110(2)
5.4.2.4 Gene Expression
112(3)
References
115(8)
6 In Vivo and In Vitro Studies on Dietary Fiber and Gut Health 123(56)
Rocio Campos-Vega
B. Dave Oomah
Hayde A. Vergara-Castatieda
6.1 Introduction
123(1)
6.2 Research into Dietary Fiber and Health
124(1)
6.3 In Vivo Studies on Intestinal Function
125(13)
6.3.1 SCFA Production and Intestinal Epithelium Protection
125(2)
6.3.2 Mineral Absorption
127(1)
6.3.3 Immunomodulation
127(2)
6.3.4 Prebiotic Effect
129(2)
6.3.5 Enteroendocrine Activities
131(3)
6.3.6 Dietary Fiber and Inflammatory Bowel Disease
134(2)
6.3.7 Diabetes
136(1)
6.3.8 Cardiovascular Disorders
136(1)
6.3.9 Colon Cancer
136(2)
6.4 In Vitro Studies
138(14)
6.4.1 Prebiotic Effect
138(3)
6.4.2 SCFA Production
141(2)
6.4.3 Dietary Fiber, Microbiota, and Diseases
143(40)
6.4.3.1 Immunity
143(3)
6.4.3.2 Ulcerative Colitis
146(1)
6.4.3.3 Irritable Bowel Syndrome
146(1)
6.4.3.4 Crohn's Disease
146(1)
6.4.3.5 Weight Management
147(1)
6.4.3.6 Diabetes
148(1)
6.4.3.7 Cardiovascular Disorders
149(2)
6.4.3.8 Colon Cancer
151(1)
6.5 Current Trends and Perspectives
152(11)
6.6 Conclusion
163(1)
References
163(16)
7 Dietary Fiber and Colon Cancer 179(26)
Maria Elena Maldonado
Luz Amparo Urango
7.1 Introduction
179(2)
7.2 Physiological Action and Function of Dietary Fiber in Colon Cancer
181(2)
7.3 Colon Cancer Chemopreventive Bioactivities
183(11)
7.3.1 In Vitro Evidence
183(2)
7.3.2 In Vivo Studies in Animal Models
185(4)
7.3.3 Human Intervention Studies
189(2)
7.3.4 Epidemiological Evidence of Dietary Fiber Consumption and Colon Cancer Incidence
191(3)
7.4 Future Directions: Food Designs New Structures for Colon Cancer Prevention
194(1)
7.5 Conclusions
195(1)
References
195(10)
8 The Role of Fibers and Bioactive Compounds in Gut Microbiota Composition and Health 205(58)
Emilie A. Graham
Jean-Francois Mallet
Majed Jambi
Nawal Alsadi
Chantal Matar
8.1 The Influence of Gut Microbiota in Health and Disease
205(3)
8.2 Bioactive Substances and Fiber Promoting a Healthy Gut
208(7)
8.2.1 Fiber
209(2)
8.2.1.1 In Vitro Studies
209(1)
8.2.1.2 In Vivo Studies
210(1)
8.2.1.3 Clinical Studies
210(1)
8.2.2 Polyphenols
211(3)
8.2.2.1 In Vitro Studies
212(1)
8.2.2.2 In Vivo Studies
213(1)
8.2.2.3 Clinical Studies
213(1)
8.2.3 Saponins
214(1)
8.2.3.1 In Vitro Studies
214(1)
8.2.3.2 In Vivo Studies
214(1)
8.2.3.3 Clinical Studies
215(1)
8.3 Survey of Epidemiological Studies
215(8)
8.3.1 Age
216(4)
8.3.1.1 Pediatric Microbiota Composition
216(1)
8.3.1.2 The Influence of Diet and the Role of Fibers in an Aging Population
217(3)
8.3.2 Sex
220(1)
8.3.3 Geographical Location
220(3)
8.3.3.1 Global Similarities in Gut Microbiota Composition
220(1)
8.3.3.2 Geographically and Culturally Influenced Diets
221(1)
8.3.3.3 Malnutrition
222(1)
8.3.4 Conclusion
223(1)
8.4 Diabetes
223(2)
8.4.1 Gut Microbiota and Type 1 Diabetes
223(2)
8.4.2 Gut Microbiota and Type 2 Diabetes
225(1)
8.5 Infertility
225(2)
8.6 Mental Health and Gut Microbiota
227(4)
8.6.1 Mood, Stress, and Depression
227(2)
8.6.2 Autism Spectrum Disorders
229(1)
8.6.3 Dementia
230(1)
8.7 Cancer of the Gastrointestinal Tract and Extragastrointestinal Organs
231(5)
8.7.1 Gastrointestinal Tract Cancer
231(3)
8.7.1.1 Inflammation
231(1)
8.7.1.2 Colon Cancer
232(2)
8.7.1.3 Gastric Cancer
234(1)
8.7.2 Extragastrointestinal Organ Cancer
234(2)
8.7.2.1 Pancreatic Cancer
235(1)
8.7.2.2 Liver Cancer
235(1)
8.7.3 Last Remarks
236(1)
8.8 Conclusion
236(1)
References
237(26)
9 Effect of Processing on the Bioactive Polysaccharides and Phenolic Compounds from Aloe vera (Aloe barbadensis Miller) 263(26)
Jose Rafael Minjares-Fuentes
Antoni Femenia
9.1 Aloe vera
263(9)
9.1.1 Bioactive Compounds of Aloe vera
265(7)
9.1.1.1 Acemannan
265(2)
9.1.1.2 Pectic Polysaccharides from Aloe vera Gel
267(2)
9.1.1.3 Phenolic Compounds in Aloe vera
269(3)
9.2 Effect of Processing on the Main Bioactive Compounds from Aloe vera
272(5)
9.2.1 Pasteurization
272(1)
9.2.2 Drying
273(2)
9.2.3 Ultrasound - An Emergent Technology in Aloe vera Processing
275(2)
9.3 Conclusions
277(1)
References
278(11)
Index 289
Dr Farah Hosseinian, Associate Professor, Food Science and Nutrition, Department of Chemistry, Carleton University, Canada

Dr B. Dave Oomah, Retired research scientist, formerly with the Pacific Agri-Food Research Centre, Summerland, Agriculture and Agri-Food Canada

Dr Rocio Campos-Vega, Research Professor, Programa de Posgrado en Alimentos del Centro de la Republica (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Autonomous University of Queretaro, Mexico
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