DIETARY FIBER

FAIZA KHALID 202355479

SUBJECT: NUTRIONAL & CHRONIC DISEASES
PROFESSOR: KIM SOOK BAE
DEPARTMENT: FOOD SCIENCE & HUMAN NUTRITION
JEONBUK NATIONAL UNIVERSITY
 DIETARY FIBER

CLASSIFICATION

SOURCES

COMPOSITION
2 CONTENTS
PHYSIOCO-CHEMICAL PROPERTIES

PHYSIOLOGICAL EFFECTS

REVIEW PAPER
 DEFINATION

The term was coined by Hipsley in 1953

• Dietary fiber is the edible parts of plants or

analogous carbohydrates that are resistant
to digestion and absorption in the human
small intestine with complete or partial
fermentation in the large intestine. Dietary
fiber includes polysaccharides,
oligosaccharides, lignin, and associated
plant substances
• Dietary fibers promote beneficial
physiological effects including laxation,
and/or blood cholesterol attenuation, and/or
blood glucose attenuation (AACC annual
3 meeting).”
4

CLASSIFICATION
5 SOLUBLE FIBRE

 Soluble fiber attracts water and turns

to gel during digestion slows digestion
 Easily digested by bacteria in the
colon (fermentable)
 Some types of soluble fiber may lower
risk of heart disease
 Soluble fiber found in barley, nuts,
seeds, beans, lentils and oat bran
 It is also found in psyllium a common
fiber supplement
 INSOLUBLE FIBRE

 Insoluble fiber is found in foods such

as wheat bran, vegetables, and
whole grains
 It adds bulk to the stool and appears
to help food pass more quickly
through the stomach and intestines

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7 FUNCTIONAL FIBER

 Fiber that is extracted and isolated from whole foods, then added to
processed foods
 Example, Cellulose in cereals, is a dietary fiber, but when consumed
as a supplement to alleviate constipation, cellulose is considered a
functional fiber
 Total fiber refers to the sum of dietary fibers and functional fibers
8
RESISTANT STARCHES

 A few starches are classified as dietary fibers. Known as

resistant starches, these starches escape digestion and
absorption in the small intestine
 Starch may resist digestion for several reasons, including the
individual’s efficiency in digesting starches and the food’s
physical properties
 Resistant starch is common in whole legumes, raw potatoes,
and unripe bananas
9 TYPES AND SOURCES OF FIBRE
Types of fiber Major food sources Action in the
Body

Soluble fibres Citrus fruits, apple, oats, barley, • Delay gastro-intestinal

Gums legumes transit
Pectins • Delay glucose absorption
Mucilage • Lower blood cholesterol

Insoluble fibres Whole wheat products, wheat bran, • Accelerate gastro-

Cellulose whole grain breads, cereals and intestinal transit
Hemicellulose vegetables like green peas, beans • Increase fecal weight
Lignin cabbage. • Slow starch hydrolysis
Skin of vegetable and • Delay glucose absorption
Fruits, grains
 Types of Major food sources Action in the
Fibre Body
10 Functional fibers

Fructans (including Extracted from natural Prebiotic that stimulates growth of

Inulin) Sources: chicory, onions, etc. beneficial bacteria in gut, used as fat
replacer

Β-glucans Oat and barley bran Reduces serum cholesterol

Algal Isolated from algae and seaweed Gel forming—used as thickeners,

polysaccharides stabilizers (can be toxic)
(Carrageenan)

Polydextrose, polyols Synthesized Used as a bulking agent or sugar

substitute
Psyllium
Extracted from psyllium seeds Has a high water-binding capacity
Chitin (choking hazard)
Supplement from crab or
Lobster shells Reduces serum cholesterol
11 COMPOSITION

 The major components are

 Hemicellulose
 Cellulose
 Lignin
 Pectin
 Non-starch polysaccharides ( gums, waxes, cutin )
12 HEMICELLULOSE AND CELLULOSE

 Hemicellulose  Cellulose
 Present along with cellulose  Cellulose is an important
in almost all plant cell walls structural component of the
 Hemicellulose has a primary cell wall of green
random, amorphous plants
structure with little  Cellulose is the most
strength. It is easily
abundant organic polymer
hydrolyzed by dilute acid
on Earth
or base as well as myriad
hemicellulase enzymes
13 PECTINS & LIGNINS
 Pectin
 Dietary & functional fiber
 Complex group of polysaccharides
called galacturonoglycans
 Backbone = galacturonic acid
 Cell wall & middle lamella in plants
 Water-soluble, gel-forming
 Sources: apples, strawberries, citrus
 Lignin
 Dietary & functional fiber
 Highly-branched polymer
composed of phenol units with
strong bonding
 Structural components of plants -
found in stems, seeds, bran layer
 Sources: wheat, mature root
vegetables, fruits with edible seeds
14
DIETARY FIBRE COMPONENTS &
SOURCES
Cellulose Hemi cellulose Gums Lignin Pectin

• Whole wheat • Brans • Oatmeal • Wheat • Apple

flour • Cereals • Dried bean • Mature • Citrus fruits
• Brans • Whole grains • Other lugume vegetable • Strawberry
• Cabbage family
• Apple
• Root vegetables
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PHYSICO-CHEMICAL PROPERTIES

• Cellulose
Dilute acid

• Cellulose
• Hemi cellulose
Solubility
Dilute alkali • Lignin

• Cellulose
• Pectin
Water • Gums
16
WATER HOLDING CAPACITY

Water holding capacity is generally influenced by

 Chemical composition
 Physical structure and
 Particle size
 It is highest for wheat bran
 Reduced enzyme function
 Decreased nutrient diffusion rate-attenuation
of the blood glucose response
 Altered small intestine transit time
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BINDING OF BILE SALTS

 Prevents re absorption of bile salts in intestine

 Reduced blood cholesterol
 Increased fecal bile acid excretion
 Lignin show strong binding property
 Rice bran have strong bile salt affinity
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VISCOSITY

 Water soluble dietary fibre contributes to viscosity

 Added to foods as thickners
19 DEGRADABILITY & FERMENTABILITY

 Fermentable fibers
 Fermentable fibers as prebiotics
 Short-chain fatty acid generation Acetic, butyric & propionic
acid.
 Increased water & sodium absorption in the colon
 Mucosal cell proliferation
 Provision of energy
20

 Nonfermentable fibers
 Detoxification
 Increased fecal volume (bulk)
 Promoting the proliferation of microbes in the colon
 Detoxification
 Increasing fecal volume
 Protective against colon cancer
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PHYSIOLOGICAL EFFECTS

1. Increased faecal bulk

2. Barrier to digestion
3. Feacal transit
4. Fermentability
5. Reduced glycemic response
6. Hypo-cholesterolemic effect
23
Roles of Fiber in Disease Prevention & Management

 Hypoglycemic & hypolipidemic effects of soluble fibers

 For diabetes & high serum cholesterol
 Insoluble, nonfermentable fibers for GI diseases
 Diverticular disease, gallstones, IBS, constipation
 Health claims for fiber
24
NUTRITIONAL & HEALTH IMPLICATIONS

• Diabetes mellitus
• Cardiovascular
• Obesity
• Colon cancer
• Constipation
• Diverticular disease
• Gall stones
25 CORONARY HEART
DISEASE

 Significantly lower prevalence

rates for CHD, stroke, and
peripheral vascular disease
 Lowers major risk factors, such as
hypertension, diabetes, obesity,
and dyslipidemia
 Barley b-glucan, Guar gum,
HPMC, Oat b-glucan, Pectin,
Psyllium
26
DIABETES

 People eating high dietary fiber diets often have low rates of diabetes,
most likely because such diets are low in fat
 High fiber diet, low fat diet helps to control weight
 Most effective way to prevent the most common type of diabetes
(T2DM).
 Furthermore, when soluble fiber trap nutrients and delay their transit
through the g1tract, glucose absorption is slowed, and this helps to
prevent the glucose surge and rebound that seem to be associated with
diabetes onset
 High fiber foods play a key role in reducing the risk of diabetes
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 Soluble fiber like pectin, gums, hemicellulose increase intestinal

transit time, delays gastric emptying, slow glucose absorption and
lower serum cholesterol
 20-30g of soluble fiber should be taken
 Insoluble fiber like cellulose, and lignin (vegetables and grains)
decrease intestinal transit time, increase fecal bulk, delay glucose
absorption and lower serum cholesterol.
 Diets rich in complex carbohydrates and fiber improve glucose
metabolism without increasing insulin secretion
 Fenugreek seeds contain high fiber which is useful to diabetes
28
GASTROINTESTINAL DISORDERS

 Dietary fiber enhances the health of the large intestine

 The healthier the intestinal walls, the better the absorption of
wanted constituents
 Insoluble fibers such as cellulose, as in cereal brans, fruits and
vegetables enlarge the bulk of faecal matter, casing passage and
speed up transit time
 In this way, the undigested fiber together with the microbial growth,
they stimulate, help to avoid or prevent constipation
29 DIVERTICULAR DISEASE

 Affects the large intestine

 Because increasing dietary fiber may prevent
disease progression and development of
intestinal symptoms, patients are advised to
consume a high-fiber diet, with an emphasis on
insoluble fiber sources
 The fiber intake should be gradually increased to
ensure tolerance
 Bulk-forming agents, such as psyllium, can raise
fiber intakes if food sources are insufficient
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CANCER
 A high carbohydrate diet especially one that includes plenty of plant origin
foods especially green and yellow vegetables and citrus fruits protect against
some types of cancer
 Dietary fiber against colon cancer
 The fiber dilutes bile acids and bind with it
 Thereby preventing the role of bile in mutation or cell proliferation.
 Fermentation of dietary fiber produce short chain fatty acid
 Lowering the intestinal pH
 This inhibits the conversion of primary bile acids to secondary bile acids
 The secondary bile acids are believed to promote mutation in intestine
 At low pH, the solubility of free bile acid is reduced, and diminishing their
availability for carcinogenic activity
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WEIGHT MANAGEMENT

 Foods rich in complex carbohydrates

 Fiber rich foods tend to reduce the fat and simple sugar content and
therefore help to promote weight loss by reducing the energy
content, providing a feeling of fullness in the stomach and delaying
hunger feeling
 Protect against obesity by virtue of its low glycemic effect
32
HARMFUL EFFECTS OF FIBRE

1. Abdominal pain and increased

flatulence
2. Decreased absorption of minerals
3. Fluid imbalance
 33

DIETARY
INTAKES
34 REVIEW PAPER

Dietary fibers as beneficial microbiota modulators: A proposed

classification by prebiotic categories
Esther Santana Vaz Rezende, Glaucia Carielo Lima Ph.D., Maria Margareth Veloso
Naves Ph.D.
35
INTRODUCTION

 Dietary fiber is composed of carbohydrate polymers, which are neither

digested nor absorbed in the human intestine and pass into the large
bowel, where they are partially or completely fermented by the
colonic microbiota
 Latest dietary fiber classification includes four subgroups:
1. Resistant oligosaccharides
2. Non-starch polysaccharides
3. Resistant starch
4. Associated substances (non-carbohydrates)
36

 Scientific evidence abounds on the importance of dietary fiber

intake for a balanced intestinal microbiota since the ingestion of
this component has an outstanding effect on the microbiota balance
and health
 However, not all dietary fibers can be classified as prebiotic
 Currently, only the resistant oligosaccharides, fructans
(fructooligosaccharides [FOS], oligofructose, and inulin) and
galactans, are well documented in literature as prebiotics
37
METHODS

 Authors conducted an extensive literature review, analyzing studies

that investigated the impact of various dietary fibers on gut
microbiota
38 PREBIOTICS AND THEIR EFFECTS ON HOST HEALTH

 Prebiotics are substrates selectively used by microorganisms that

favor the host’s health
 Classified as a dietary prebiotic, three criteria must be met:
1. The resistance to gastric acid and hydrolysis by mammalian
enzymes
2. Gastrointestinal absorption; the ability to be metabolized by the
intestinal microbiota
3. Selective stimulation of the growth or activity of the bacteria that
have beneficial health effects
 The US institute of medicine
recommends a dietary fiber
intake of 14 g per 1000 kcal
from the first year of age
 The world health
organization, in turn,
recommends an intake of
more than 25 g/d

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 Over the past two decades, the
definition of prebiotics has
been quite divergent indicating
the need for consensus on the
specificity, mechanisms of
action, health attributes, and
relevance of prebiotic
substrates

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41

 Most prebiotics require an oral dose of upward of 3 g/d to elicit a health

benefit
 The recommended mean daily intake of FOS and inulin is between 2
and 12 g
 However, doses of up to 20 g/d are usually well tolerated, and
consumption of more than this level can result in unpleasant side effects
such as excessive gas production, bloating, and diarrhea
 Other dietary fibers have a higher tolerance limit, such as polydextrose,
which may be tolerable with an intake of up to 50 g/d
42 DIETARY FIBERS PER SUBGROUP AND
PREBIOTIC EFFECT
 Factors influencing the prebiotic activity of dietary fibers
Solubility, chain size, porosity, total surface area of the particles, and
the structure and organization of the fiber cell wall
43
RESISTANT OLIGOSACCHARIDES
Agave Fructans
 In vivo studies have highlighted the prebiotic potential of agave fructans.
 Increased Bifidobacterium and Lactobacillus Populations: Agave
fructans promote the growth of beneficial bacteria in the colon
 Short-Chain Fatty Acid (SCFA) Production
Chicory Inulin
 Chicory inulin, a linear chain with β-2,1 bonds, varies in degree of
polymerization (2 to 60 monomeric units)
 Fermentation Throughout the Colon
 Increased Microbial Diversity:
 SCFA Production:
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 Galactosides
Galactosides (raffinose,
stachyose, verbascose) found in
pulses are not readily digested by
humans. They pass intact to the
colon, where they are fermented
by gut bacteria. However, studies
evaluating their prebiotic potential
remain limited
 NON-STARCH POLYSACCHARIDES

 In a clinical trial with polydextrose, significant increases

in ruminococcus intestinalis and clostridium clusters I, II,
and IV, known producers of butyrate, have been observed
 Some studies used pectin-derived oligosaccharides to
facilitate the degradation by the intestinal-bacteria but not
found naturally in food
 Some studies carried out with NUTRIOSE, an increase in
the population of beneficial bacteria and in the production
of SCFA was observed, along with a decreased pH of the
colon
 Thus, the literature reports indicate that the resistant
dextrin has prebiotic potential
 Although promising prebiotic candidate, further consistent
45 clinical studies are needed to confirm the prebiotic activity
46 RESISTANT  Resistant starches are generally classified into five types

STARCH  Types 1 and 2 are naturally resistant to digestion because

of the compact and granular form present in amylose and
amylopectin, limiting its accessibility to digestive
enzymes
 Starch types 3, 4, and 5, in turn, become resistant to
digestion because of heat or chemical treatment
 Therefore, the prebiotic potential of some types of
resistant starch is reported in literature
47
CLASSIFIED BY PREBIOTIC CATEGORIES
 Some are prebiotics, but others are considered prebiotic
candidates or are without prebiotic potential

Among the dietary fiber subgroups, resistant

oligosaccharides, fructan (FOS, oligofructose and
inulin) and galactan are recognized in the literature as
prebiotics
Galactoside and some non- starch polysaccharides and
resistant starches may act as prebiotic fibers or have
prebiotic potential
Therefore, further intervention studies on the prebiotic effects
of most of the dietary fibers in humans are warranted to
provide consistent evidence about the importance of these
48 compounds and their food sources as prebiotics

CONCLUSION
Tips For Increasing Dietary Fibre

Eat a wholegrain cereal in the morning.

Switch from white to whole meal bread.
Serve a side salad Eat porridge with a handful of 49
dried fruit
Add beans and pulses to the regular diet
50 REFERENCES

 Rezende, E. S. V., Lima, G. C., & Naves, M. M. V. (2021). Dietary fibers as

beneficial microbiota modulators: A proposed classification by prebiotic
categories. Nutrition, 89, 111217.
 Rolfes Sh., R., Pinna, K. and Whitney, E. (2006) Understanding normal and
clinical nutrition. 7th Edition, Thomson Wadsworth, Belmont.
 Wardlaw, Gordon M, Byrd-Bredbenner, Carol, Moe, Gaile, Kelley, Danita S,
Berning, acqueline R. (2016). Wardlaw's perspectives in nutrition. (10th ed). New
York: McGraw-Hill.
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