Re-evaluation of the mechanisms of dietary fibre and implications for macronutrient bioaccessibility, digestion and postprandial metabolism.
Re-evaluation of the mechanisms of dietary fibre and implications for macronutrient bioaccessibility, digestion and postprandial metabolism.
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DOI：
10.1017/s0007114516002610
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发表时间：
2016-09
期刊：
影响因子：
--
通讯作者：
Ellis PR
中科院分区：
文献类型：
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作者：
Grundy MM;Edwards CH;Mackie AR;Gidley MJ;Butterworth PJ;Ellis PR
膳食纤维对健康的积极作用现已得到广泛认可；然而，我们对产生这些益处的机制的理解仍然不清楚。甚至在如何定义和分析植物性食物中的膳食纤维方面也存在不确定性。这篇综述试图澄清关于膳食纤维作用机制的困惑，并处理目前对各种膳食纤维材料的了解，主要包括不被胃肠道酶消化的NSP。这些不可消化的物质范围从完整的植物组织细胞壁到经常用于机械研究的单个多糖溶液。我们讨论了在食品加工过程中纤维的结构和性质是如何受到影响的，以及这如何影响营养物质的消化率。膳食纤维可以对胃肠道功能产生多重影响，包括胃肠道传递时间和食糜粘度的增加，从而影响流动和混合行为。此外，细胞壁包封通过限制消化酶和/或底物和产物的释放来影响宏量营养素的消化率。此外，在水热处理植物性食品时，淀粉的包封会限制糊化的程度。重点是不同形式的纤维对淀粉和脂质消化的速率和程度的影响，以及更好地理解消化的生理和生物化学方面的这种相互作用是多么重要。总之，我们指出了进一步调查的领域，这些领域有望有助于实现膳食纤维对人类健康和福祉的全部潜力。
The positive effects of dietary fibre on health are now widely recognised; however, our understanding of the mechanisms involved in producing such benefits remains unclear. There are even uncertainties about how dietary fibre in plant foods should be defined and analysed. This review attempts to clarify the confusion regarding the mechanisms of action of dietary fibre and deals with current knowledge on the wide variety of dietary fibre materials, comprising mainly of NSP that are not digested by enzymes of the gastrointestinal (GI) tract. These non-digestible materials range from intact cell walls of plant tissues to individual polysaccharide solutions often used in mechanistic studies. We discuss how the structure and properties of fibre are affected during food processing and how this can impact on nutrient digestibility. Dietary fibre can have multiple effects on GI function, including GI transit time and increased digesta viscosity, thereby affecting flow and mixing behaviour. Moreover, cell wall encapsulation influences macronutrient digestibility through limited access to digestive enzymes and/or substrate and product release. Moreover, encapsulation of starch can limit the extent of gelatinisation during hydrothermal processing of plant foods. Emphasis is placed on the effects of diverse forms of fibre on rates and extents of starch and lipid digestion, and how it is important that a better understanding of such interactions with respect to the physiology and biochemistry of digestion is needed. In conclusion, we point to areas of further investigation that are expected to contribute to realisation of the full potential of dietary fibre on health and well-being of humans.