Advanced Dietary Fibre Technology

<p>Preface xvi</p>
<p>List of Contributors xix</p>
<p>Part 1: Nutrition and Diet for a Healthy Lifestyle 1</p>
<p>1 Nutrition and Diet for Healthy Lifestyles in Europe 3<br />Michael J. Gibney</p>
<p>1.1 The regulatory background in public health nutrition in the EU 3</p>
<p>1.2 Food intake patterns in the EU 3</p>
<p>1.3 Nutrition policy issues in the EU 5</p>
<p>1.4 Conclusions 11</p>
<p>References 11</p>
<p>2 Dietary Advice in North America: the Good, the Bad and the Unheeded 13<br />Julie Miller Jones</p>
<p>2.1 Introduction 13</p>
<p>2.2 Specifics of dietary advice in North America 13</p>
<p>References 20</p>
<p>Part 2: Chemistry, Structure and Rheology 23</p>
<p>3 Light Microscopic Investigations on Dietary Fibre 25<br />Karin Autio</p>
<p>3.1 Introduction 25</p>
<p>3.2 Staining of the main chemical components of cereal cell walls for light microscopy 26</p>
<p>3.3 The effect of purified cell wall degrading enzymes on cell walls 27</p>
<p>3.4 The effect of processing on the microstructure of cell walls 28</p>
<p>References 28</p>
<p>4 Assembly and Rheology of Non–starch Polysaccharides 30<br />Edwin R. Morris</p>
<p>4.1 Introduction 30</p>
<p>4.2 Composition and shape of polysaccharide chains 30</p>
<p>4.3 Solids, solutions and hydrated networks 33</p>
<p>4.4 Rheological measurements 34</p>
<p>4.5 Rheology of polysaccharide solutions, gels and dispersions 35</p>
<p>4.6 Overview 40</p>
<p>References 41</p>
<p>5 The Structures and Architectures of Plant Cell Walls Define Dietary Fibre Composition and the Textures of Foods 42<br />Mar&iacute;a Jesus Pe&ntilde;a, Claudia E. Vergara, and Nicholas C. Carpita</p>
<p>5.1 Introduction 42</p>
<p>5.2 Cell–wall carbohydrates 42</p>
<p>5.3 Structural proteins 50</p>
<p>5.4 Aromatic and other substances 51</p>
<p>5.5 Dynamics in cell–wall architecture 51</p>
<p>5.6 Texture of fruits and vegetables 54</p>
<p>5.7 The special secondary walls of seeds 55</p>
<p>5.8 The biotechnology of dietary fi bres 56</p>
<p>References 57</p>
<p>Appendix 59</p>
<p>Part 3: Measurement of Dietary Fibre and Dietary Fibre Components 61</p>
<p>6 What is Dietary Fibre? A New Look at the Definition 63<br />Leon Prosky</p>
<p>6.1 Introduction 63</p>
<p>6.2 What is dietary fibre? A new look at the definition 63</p>
<p>6.3 The available methods 65</p>
<p>6.4 Dietary fi bre: the definition 68</p>
<p>6.5 The benefits of increased dietary fibre intake 70</p>
<p>6.6 Restrictions on beneficial claims for dietary fibre 71</p>
<p>References 72</p>
<p>7 Development of Dietary Fibre Methodology 77<br />Nils–Georg Asp</p>
<p>7.1 Introduction 77</p>
<p>7.2 Early developments 77</p>
<p>7.3 Definitions of dietary fibre 78</p>
<p>7.4 Classification of food carbohydrates 79</p>
<p>7.5 Enzymatic–gravimetric methods 80</p>
<p>7.6 Collaborative studies 83</p>
<p>7.7 Delimitation problems 85</p>
<p>7.8 Future perspectives 85</p>
<p>References 86</p>
<p>8 Measurement of Dietary Fibre Components: the Importance of Enzyme Purity, Activity and Specificity 89<br />Barry V. McCleary</p>
<p>8.1 Total dietary fibre: introduction 89</p>
<p>8.2 Specific dietary fibre components 95</p>
<p>8.3 Conclusions 104</p>
<p>References 104</p>
<p>9 In–vivo and In–vitro Methods for Resistant Starch Measurement 106<br />Martine Champ, Fran&ccedil;oise Kozlowski and G&eacute;rard Lecannu</p>
<p>9.1 Introduction 106</p>
<p>9.2 Classification of resistant starches 107</p>
<p>9.3 In–vivo methods 107</p>
<p>9.4 In–vitro methods 110</p>
<p>9.5 Conclusions 117</p>
<p>References 117</p>
<p>Part 4: Regulatory Issues 121</p>
<p>10 Analytical Issues Regarding the Regulatory Aspects of Dietary Fibre Nutrition Labelling 123<br />Jonathan W. DeVries</p>
<p>10.1 Introduction 123</p>
<p>10.2 Why regulate? 123</p>
<p>10.3 Labelling of dietary fibre on food products 125</p>
<p>10.4 Analytical aspects of regulatory enforcement 133</p>
<p>Acknowledgements 137</p>
<p>References 137</p>
<p>11 Regulatory Issues Relating to Dietary Fibre in the European Context 139<br />Paul Coussement</p>
<p>Abstract 139</p>
<p>11.1 The EU nutrition labelling directive 139</p>
<p>11.2 National variations 140</p>
<p>11.3 Carbohydrates, polyols and dietary fi bre 140</p>
<p>11.4 The 1994 attempt to come to a definition 141</p>
<p>11.5 Caloric value 142</p>
<p>11.6 Official methods 142</p>
<p>11.7 Nutrient content claims on fibre 142</p>
<p>11.6 The future 144</p>
<p>References 145</p>
<p>Part 5: Health Benefits of Dietary Fibre 147</p>
<p>12 Dietary Fibre in Health and Disease 149<br />David Kritchevsky</p>
<p>12.1 Introduction 149</p>
<p>12.2 Fibre and the gastrointestinal tract 151</p>
<p>12.3 Obesity 151</p>
<p>12.4 Gallbladder disease 152</p>
<p>12.5 Diabetes 152</p>
<p>12.6 Lifestyle diseases 152</p>
<p>12.7 Summary 157</p>
<p>References 158</p>
<p>13 Dietary Fibre, Carbohydrate Metabolism and Chronic Disease 162<br />David J.A. Jenkins, Alexandra L. Jenkins, Cyril W.C. Kendall, Livia Augustine and Vladimir Vuksan</p>
<p>13.1 Introduction 162</p>
<p>13.2 Effect of viscous and non–viscous fibre on glucose, insulin and gut hormones 162</p>
<p>13.3 Fibre in whole food: food form and glycaemic index 163</p>
<p>13.4 Conclusion 165</p>
<p>References 166</p>
<p>14 Dietary Fibre and Gastrointestinal Function 168<br />Barbara O. Schneeman</p>
<p>14.1 Introduction 168</p>
<p>14.2 Characteristics of fibre that affect gastrointestinal function 169</p>
<p>14.3 Relationship between gastrointestinal function and physiological response 171</p>
<p>14.4 Conclusion and summary 173</p>
<p>References 174</p>
<p>15 Dietary Fibres and Dietary Lipids 177<br />Denis Lairon</p>
<p>15.1 Introduction 177</p>
<p>15.2 Fibres can reduce dietary lipid intake 177</p>
<p>15.3 Fibres alter fat digestion 177</p>
<p>15.4 Lipid and sterolileal excretion 180</p>
<p>15.5 Postprandial lipid metabolism and dietary fibres 181</p>
<p>15.6 A comprehensive view of the effects and mode of action of dietary fibres 181</p>
<p>References 183</p>
<p>16 Food Polysaccharides, Glucose Absorption and Insulin Sensitivity 186<br />John C. Mathers and Mark E. Daly</p>
<p>16.1 Syndrome X: central role of insulin resistance and hyperinsulinaemia 186</p>
<p>16.2 Food polysaccharides and glucose absorption rates 187</p>
<p>16.3 Experimental studies of effects of food carbohydrates on insulin sensitivity in humans 191</p>
<p>16.4 Clinical implications 193</p>
<p>16.5 Role of food polysaccharides in healthy eating advice for the public 193</p>
<p>16.6 Conclusions 193</p>
<p>Acknowledgements 194</p>
<p>References 194</p>
<p>17 Fermentation of Oligosaccharides and Influences of Fermentation Products 197<br />Akiko Inagaki and Takashi Sakata</p>
<p>17.1 Bacterial breakdown of oligosaccharides in the large intestine 197</p>
<p>17.2 Absorption of bacterial metabolites from the large intestine 197</p>
<p>17.3 Influence of bacterial metabolites 197</p>
<p>17.4 Characteristics of SCFA effects 199</p>
<p>17.5 Regulating factors of bacterial metabolism in the large intestine 201</p>
<p>17.6 Perspectives and conclusions 203</p>
<p>References 203</p>
<p>18 Cholesterol–lowering Properties of Cereal Fibres and Fractions 206<br />Talwinder S. Kahlon</p>
<p>18.1 Introduction 206</p>
<p>18.2 Oat fibre and fraction 206</p>
<p>18.3 Rice fibre and fractions 211</p>
<p>18.4 Barley fibre and fractions 214</p>
<p>18.5 Conclusions and recommendations 216</p>
<p>References 217</p>
<p>19 Effects of Psyllium on Serum Cholesterol Levels 221<br />Victor L. Fulgoni, III</p>
<p>19.1 Introduction 221</p>
<p>19.2 Cholesterol–lowering effects 221</p>
<p>References 224</p>
<p>20 Non–digestible Carbohydrates and Gut Function: Implications for Carcinogenesis 226<br />Ian Rowland</p>
<p>20.1 Introduction 226</p>
<p>20.2 Direct effects of non–digestible carbohydrates on gut function 226</p>
<p>20.3 Non–digestible carbohydrates and gut microflora composition 227</p>
<p>20.4 Non–digestible carbohydrates and gut bacterial metabolism 227</p>
<p>20.5 Non–digestible carbohydrates and short–chain fatty acids 228</p>
<p>20.6 Influence of RS and NDO on gut functions related to cancer 228</p>
<p>20.7 Conclusions 230</p>
<p>Acknowledgements 230</p>
<p>References 230</p>
<p>21 Cereal Fibre and Heart Disease 232<br />Victor L. Fulgoni, III and Sharon Mueller</p>
<p>21.1 Introduction 232</p>
<p>21.2 Soluble fibre 232</p>
<p>21.3 Epidemiological evidence 233</p>
<p>21.4 Conclusions 234</p>
<p>References 235</p>
<p>Part 6: Technological Aspects 237</p>
<p>22 Developing Fibre–rich Foods in the Twenty–first Century 239<br />Anton J. Alldrick</p>
<p>22.1 Why develop fibre–rich foods? 239</p>
<p>22.2 Key considerations in developing DF–rich foods 240</p>
<p>22.3 Selling the product 245</p>
<p>22.4 Conclusions 246</p>
<p>References 246</p>
<p>23 Technological Aspects of Dietary Fibre 248<br />Friedrich Meuser</p>
<p>23.1 Introduction 248</p>
<p>23.2 Latest developments in the production and use of dietary fibre products 252</p>
<p>23.3 Dietary fibre products obtained from cereals, and enrichment of cereal products 255</p>
<p>23.4 Research approaches to developing dietary fibre products 259</p>
<p>23.5 Summary 265</p>
<p>References 266</p>
<p>24 Oatrim and NutrimX: Technological Development and Nutritional Properties 270<br />George E. Inglett and Craig J. Carriere</p>
<p>Disclaimer 270</p>
<p>24.1 Introduction 270</p>
<p>24.2 Oatrim 270</p>
<p>24.3 NutrimX 273</p>
<p>24.4 Summary 275</p>
<p>References 275</p>
<p>25 Effect of Processing on the Properties of Dietary Fibre 277<br />Kaisa Poutanen</p>
<p>25.1 Introduction 277</p>
<p>25.2 Processing 277</p>
<p>25.3 Effects of mechanical processing 278</p>
<p>25.4 Effects of endogenous and added enzymes 278</p>
<p>25.5 Effects of thermal processing 280</p>
<p>25.6 How to optimise the properties of dietary fi bre in food processing 280</p>
<p>References 281</p>
<p>26 Fibres and Fibre Blends for Individual Needs: a Physiological and Technological Approach 283<br />Hano–Ulrich Endress and J&uuml;rgen Fischer</p>
<p>26.1 Definition and origin of dietary fibres 283</p>
<p>26.2 Raw material for the isolation of dietary fibres 284</p>
<p>26.3 Physical–chemical aspects 286</p>
<p>26.4 Physiologically nutritional properties of dietary fibres 286</p>
<p>26.5 Additional properties of dietary fibre 289</p>
<p>26.6 Technological aspects of dietary fibre as functional ingredients in foods 289</p>
<p>26.7 Application fields of dietary fibres in food and food supplements 290</p>
<p>26.8 Dietary fibres for a healthy future 297</p>
<p>References 297</p>
<p>Part 7: Cereal Cell–wall Polysaccharides 299</p>
<p>27 Cereal Arabinoxylan: Occurrence, Structure and Properties 301<br />Roger Andersson and Per &Aring;man</p>
<p>27.1 Occurrence 301</p>
<p>27.2 Structural elements 302</p>
<p>27.3 Structure heterogeneity 303</p>
<p>27.4 Arabinoxylan classification by extractability and structure 306</p>
<p>27.5 Properties of arabinoxylan solutions 308</p>
<p>References 311</p>
<p>28 Cereal –Glucans: Structure, Properties and Health Claims 315<br />Peter J. Wood</p>
<p>28.1 Introduction 315</p>
<p>28.2 Physicochemical characteristics of cereal –glucan 315</p>
<p>28.3 Clinical studies of oat &micro;–glucan 320</p>
<p>28.4 Conclusions 324</p>
<p>References 325</p>
<p>Part 8: Legume–seed Polysaccharides 329</p>
<p>29 Novel Galactomannans and Galacto–manno–oligosaccharides from Guar 331<br />Mariel Brooks, Ross Campbell and Barry V. McCleary</p>
<p>29.1 Introduction 331</p>
<p>29.2 Enzymatic hydrolysis of galactomannans 332</p>
<p>29.3 Properties of industrially produced galactose–depleted guar galactomannans (enzyme–modified guars) 337</p>
<p>29.4 Properties of oligosaccharides produced on hydrolysis of guar gum and enzyme–modified guar samples by –mannanase 342</p>
<p>29.5 Conclusions 343</p>
<p>References 344</p>
<p>30 Physiological and Technological Functions of Partially Hydrolysed Guar Gum (Modified Galactomannans) 345<br />Lekh Raj Juneja, Senji Sakanaka and Djong–Chi Chu</p>
<p>30.1 Introduction 345</p>
<p>30.2 Physicochemical properties of PHGG 347</p>
<p>30.3 Nutritional and health benefits of PHGG 349</p>
<p>30.4 Safety aspects and applications 356</p>
<p>30.5 Conclusions 357</p>
<p>References 358</p>
<p>31 Dietary Fibres of Lupins and Other Grain Legumes 361<br />Hano Peter Pfoertner and J&uuml;rgen Fischer</p>
<p>31.1 Grain legumes in human nutrition 361</p>
<p>31.2 Dietary fibres of grain legumes 362</p>
<p>31.3 Properties of dietary fibres of grain legumes 364</p>
<p>31.4 Application of dietary fibres in food systems 364</p>
<p>References 366</p>
<p>Part 9: Pectins 367</p>
<p>32 Pectins, their Origin, Structure and Functions 369<br />Jean–Fran&ccedil;ois Thibault and Marie–Christine Ralet</p>
<p>32.1 Introduction 369</p>
<p>32.2 Industrial pectins 369</p>
<p>32.3 Pectin–rich cell walls as dietary fibre 372</p>
<p>32.4 Conclusions 376</p>
<p>References 376</p>
<p>33 Chemistry and Enzymology of Pectins 379<br />Fons Voragen, Gerrit Beldman and Henk Schols</p>
<p>33.1 Introduction 379</p>
<p>33.2 Chemical structure of pectins 380</p>
<p>33.3 Structural elements of pectin 382</p>
<p>33.4 Enzymes 386</p>
<p>33.5 Analysis of pectins 390</p>
<p>33.6 Concluding remarks 396</p>
<p>References 396</p>
<p>Part 10: Resistant Starch 399</p>
<p>34 Resistant Starch: Plant breeding, Applications Development and Commercial Use 401<br />Ian L. Brown, Ken J. McNaught, David Andrews and Tatsuya Morita</p>
<p>34.1 Introduction 401</p>
<p>34.2 Resistant starch research in Australia 402</p>
<p>34.3 Physiological effects of resistant starch 404</p>
<p>34.4 Use of resistant starch in food 405</p>
<p>34.5 Resistant starch and probiotics 408</p>
<p>34.6 Resistant starch and other applications 409</p>
<p>34.7 Commercialisation 409</p>
<p>34.8 Conclusions 410</p>
<p>References 410</p>
<p>35 In–vivo and In–vitro Digestion of Resistant Starch 413<br />Stephen G. Haralampu</p>
<p>35.1 Introduction 413</p>
<p>35.2 Resistant starch structures 413</p>
<p>35.3 RS and TDF assays 415</p>
<p>35.4 Physiological impact of RS 416</p>
<p>35.5 Fermentable dietary fibres 417</p>
<p>35.6 RS as dietary fibre 418</p>
<p>35.7 Characterisation of an RS3 food ingredient 418</p>
<p>35.8 Prebiotic potential of CrystaLean&reg; 418</p>
<p>35.9 Final remarks 421</p>
<p>Acknowledgements 422</p>
<p>References 422</p>
<p>36 Resistant Starch: Health Aspects and Food Uses 424<br />Gur Ranhotra</p>
<p>36.1 Introduction 424</p>
<p>36.2 Health aspects of resistant starch 424</p>
<p>36.3 Food uses of resistant starch 427</p>
<p>36.4 Conclusions 428</p>
<p>References 428</p>
<p>37 Structural Features of Resistant Starch 430<br />Yong–Cheng Shi and Roger Jeffcoat</p>
<p>37.1 Introduction 430</p>
<p>37.2 Materials and methods 431</p>
<p>37.3 Results and discussion 432</p>
<p>References 439</p>
<p>Part 11: Other Polysaccharides 441</p>
<p>38 Nutritional Benefits of Larch Arabinogalactan 443<br />Ramona Robinson, Jennifer Causey and Joanne L. Slavin</p>
<p>38.1 Introduction 443</p>
<p>38.2 Arabinogalactan structure 443</p>
<p>38.3 Safety of arabinogalactan 444</p>
<p>38.4 Physiological effects of AG 445</p>
<p>38.5 Gastrointestinal effects of AG 445</p>
<p>References 450</p>
<p>Part 12: Oligosaccharides 453</p>
<p>39 Non–digestible Oligosaccharides and Polysaccharides: Their Physiological Effects and Health Implications 455<br />Diederick Meyer and Bryan Tungland</p>
<p>39.1 Introduction 455</p>
<p>39.2 Classes of dietary fibres 455</p>
<p>39.3 Physicochemical characteristics and physiological effects of various fibres 456</p>
<p>39.4 Physicochemical properties and effects on human physiology of selected NDP and NDO 459</p>
<p>39.5 Applications 467</p>
<p>References 468</p>
<p>40 Development and Beneficial Effects of Fructo–oligosaccharides (Neosugar&reg;) 471<br />Hidemasa Hidaka, Takashi Adachi and Masao Hirayama</p>
<p>40.1 Introduction 471</p>
<p>40.2 Research and development of resistant fructo–oligosaccharides 471</p>
<p>40.3 Useful characteristics obtained through intestinal fermentation 473</p>
<p>40.4 Uses as food ingredients and feedstuffs 476</p>
<p>References 478</p>
<p>41 Fructo–oligosaccharides and Other Fructans: Chemistry, Structure and Nutritional Effects 480<br />Francis R.J. Bornet</p>
<p>41.1 Chemistry, structure and origin 480</p>
<p>41.2 Methods to measure sc–FOS in food products 483</p>
<p>41.3 Nutritional aspects 483</p>
<p>41.4 Conclusions 490</p>
<p>References 490</p>
<p>42 Galacto–oligosaccharides: Properties and Health Aspects 494<br />H.C. (Margriet) Schoterman</p>
<p>42.1 Introduction 494</p>
<p>42.2 Properties of galacto–oligosaccacharides 494</p>
<p>42.3 Health aspects of galacto–oligosaccharides 496</p>
<p>42.4 Target groups and applications 499</p>
<p>References 500</p>
<p>43 Polydextrose: Analysis and Physiological Benefits 503<br />Stuart A.S. Craig</p>
<p>43.1 Introduction 503</p>
<p>43.2 Structure of PDX 505</p>
<p>43.3 Analysis of PDX 505</p>
<p>43.4 Physiological benefits of PDX 506</p>
<p>43.5 Conclusions 507</p>
<p>References 507</p>
<p>44 Fibersol–2: a Soluble, Non–digestible, Starch–derived Dietary Fibre 509<br />Kazuhiro Ohkuma and Shigeru Wakabayashi</p>
<p>44.1 Introduction 509</p>
<p>44.2 Production method and basic characteristics of Fibersol–2 509</p>
<p>44.3 Safety of Fibersol–2 511</p>
<p>44.4 Internal movement, energy value and physiological functions of Fibersol–2 511</p>
<p>44.5 Maintenance of digestive tract function by products of intestinal fermentation 516</p>
<p>44.6 Food applications of Fibersol–2 518</p>
<p>44.7 Measuring total dietary fibre in foods containing Fibersol–2 520</p>
<p>References 522</p>
<p>Index 525</p>