Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber

Daily use of wholegrain foods is generally recommended due to strong epidemiological evidence of reduced risk of chronic diseases. Cereal grains, especially the bran part, have a high content of dietary fiber (DF). Cereal DF is an umbrella concept of heterogeneous polysaccharides of variable chemica...

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Autores principales:	Ndegwa H. Maina, Anne Rieder, Yamina De Bondt, Noora Mäkelä-Salmi, Stefan Sahlstrøm, Outi Mattila, Lisa M. Lamothe, Laura Nyström, Christophe M. Courtin, Kati Katina, Kaisa Poutanen
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	dietary fiber arabinoxylans beta-glucan fructans resistant starch processing Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/0dc1c1b52de6493d9d4dd73756031304
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spelling	oai:doaj.org-article:0dc1c1b52de6493d9d4dd737560313042021-11-25T17:32:41ZProcess-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber10.3390/foods101125662304-8158https://doaj.org/article/0dc1c1b52de6493d9d4dd737560313042021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2566https://doaj.org/toc/2304-8158Daily use of wholegrain foods is generally recommended due to strong epidemiological evidence of reduced risk of chronic diseases. Cereal grains, especially the bran part, have a high content of dietary fiber (DF). Cereal DF is an umbrella concept of heterogeneous polysaccharides of variable chemical composition and molecular weight, which are combined in a complex network in cereal cell walls. Cereal DF and its distinct components influence food digestion throughout the gastrointestinal tract and influence nutrient absorption and other physiological reactions. After repeated consumption of especially whole grain cereal foods, these effects manifest in well-demonstrated health benefits. As cereal DF is always consumed in the form of processed cereal food, it is important to know the effects of processing on DF to understand, safeguard and maximize these health effects. Endogenous and microbial enzymes, heat and mechanical energy during germination, fermentation, baking and extrusion destructurize the food and DF matrix and affect the quantity and properties of grain DF components: arabinoxylans (AX), beta-glucans, fructans and resistant starch (RS). Depolymerization is the most common change, leading to solubilization and loss of viscosity of DF polymers, which influences postprandial responses to food. Extensive hydrolysis may also remove oligosaccharides and change the colonic fermentability of DF. On the other hand, aggregation may also occur, leading to an increased amount of insoluble DF and the formation of RS. To understand the structure–function relationship of DF and to develop foods with targeted physiological benefits, it is important to invest in thorough characterization of DF present in processed cereal foods. Such understanding also demands collaborative work between food and nutritional sciences.Ndegwa H. MainaAnne RiederYamina De BondtNoora Mäkelä-SalmiStefan SahlstrømOuti MattilaLisa M. LamotheLaura NyströmChristophe M. CourtinKati KatinaKaisa PoutanenMDPI AGarticledietary fiber arabinoxylansbeta-glucanfructansresistant starchprocessingChemical technologyTP1-1185ENFoods, Vol 10, Iss 2566, p 2566 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	dietary fiber arabinoxylans beta-glucan fructans resistant starch processing Chemical technology TP1-1185
spellingShingle	dietary fiber arabinoxylans beta-glucan fructans resistant starch processing Chemical technology TP1-1185 Ndegwa H. Maina Anne Rieder Yamina De Bondt Noora Mäkelä-Salmi Stefan Sahlstrøm Outi Mattila Lisa M. Lamothe Laura Nyström Christophe M. Courtin Kati Katina Kaisa Poutanen Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber
description	Daily use of wholegrain foods is generally recommended due to strong epidemiological evidence of reduced risk of chronic diseases. Cereal grains, especially the bran part, have a high content of dietary fiber (DF). Cereal DF is an umbrella concept of heterogeneous polysaccharides of variable chemical composition and molecular weight, which are combined in a complex network in cereal cell walls. Cereal DF and its distinct components influence food digestion throughout the gastrointestinal tract and influence nutrient absorption and other physiological reactions. After repeated consumption of especially whole grain cereal foods, these effects manifest in well-demonstrated health benefits. As cereal DF is always consumed in the form of processed cereal food, it is important to know the effects of processing on DF to understand, safeguard and maximize these health effects. Endogenous and microbial enzymes, heat and mechanical energy during germination, fermentation, baking and extrusion destructurize the food and DF matrix and affect the quantity and properties of grain DF components: arabinoxylans (AX), beta-glucans, fructans and resistant starch (RS). Depolymerization is the most common change, leading to solubilization and loss of viscosity of DF polymers, which influences postprandial responses to food. Extensive hydrolysis may also remove oligosaccharides and change the colonic fermentability of DF. On the other hand, aggregation may also occur, leading to an increased amount of insoluble DF and the formation of RS. To understand the structure–function relationship of DF and to develop foods with targeted physiological benefits, it is important to invest in thorough characterization of DF present in processed cereal foods. Such understanding also demands collaborative work between food and nutritional sciences.
format	article
author	Ndegwa H. Maina Anne Rieder Yamina De Bondt Noora Mäkelä-Salmi Stefan Sahlstrøm Outi Mattila Lisa M. Lamothe Laura Nyström Christophe M. Courtin Kati Katina Kaisa Poutanen
author_facet	Ndegwa H. Maina Anne Rieder Yamina De Bondt Noora Mäkelä-Salmi Stefan Sahlstrøm Outi Mattila Lisa M. Lamothe Laura Nyström Christophe M. Courtin Kati Katina Kaisa Poutanen
author_sort	Ndegwa H. Maina
title	Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber
title_short	Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber
title_full	Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber
title_fullStr	Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber
title_full_unstemmed	Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber
title_sort	process-induced changes in the quantity and characteristics of grain dietary fiber
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/0dc1c1b52de6493d9d4dd73756031304
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Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber

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