Advanced Dietary Fibre Technology

Barry McCleary is co-founder and President of Megazyme International Ireland Limited. He has been actively involved in dietary fibre and enzyme research over the past three decades; many of the methods that he has developed have been adopted as International standards. Dr. McCleary is the incoming International Director of the American Association of Cereal Chemists.Leon Prosky of Prosky Associates USA, Nutrition Consultants, was formerly Program Manager of Nutrition for the US Food & Drug Administration. He currently serves as General Referee for Dietary Fiber for the AOAC International and as Chairman of Technical Committee for Dietary Fibre & Starch for the AACC.

• Preface xviList of Contributors xixPart 1: Nutrition and Diet for a Healthy Lifestyle 11 Nutrition and Diet for Healthy Lifestyles in Europe 3Michael J. Gibney1.1 The regulatory background in public health nutrition in the EU 31.2 Food intake patterns in the EU 31.3 Nutrition policy issues in the EU 51.4 Conclusions 11References 112 Dietary Advice in North America: the Good, the Bad and the Unheeded 13Julie Miller Jones2.1 Introduction 132.2 Specifics of dietary advice in North America 13References 20Part 2: Chemistry, Structure and Rheology 233 Light Microscopic Investigations on Dietary Fibre 25Karin Autio3.1 Introduction 253.2 Staining of the main chemical components of cereal cell walls for light microscopy 263.3 The effect of purified cell wall degrading enzymes on cell walls 273.4 The effect of processing on the microstructure of cell walls 28References 284 Assembly and Rheology of Non-starch Polysaccharides 30Edwin R. Morris4.1 Introduction 304.2 Composition and shape of polysaccharide chains 304.3 Solids, solutions and hydrated networks 334.4 Rheological measurements 344.5 Rheology of polysaccharide solutions, gels and dispersions 354.6 Overview 40References 415 The Structures and Architectures of Plant Cell Walls Define Dietary Fibre Composition and the Textures of Foods 42María Jesus Peña, Claudia E. Vergara, and Nicholas C. Carpita5.1 Introduction 425.2 Cell-wall carbohydrates 425.3 Structural proteins 505.4 Aromatic and other substances 515.5 Dynamics in cell-wall architecture 515.6 Texture of fruits and vegetables 545.7 The special secondary walls of seeds 555.8 The biotechnology of dietary fi bres 56References 57Appendix 59Part 3: Measurement of Dietary Fibre and Dietary Fibre Components 616 What is Dietary Fibre? A New Look at the Definition 63Leon Prosky6.1 Introduction 636.2 What is dietary fibre? A new look at the definition 636.3 The available methods 656.4 Dietary fi bre: the definition 686.5 The benefits of increased dietary fibre intake 706.6 Restrictions on beneficial claims for dietary fibre 71References 727 Development of Dietary Fibre Methodology 77Nils-Georg Asp7.1 Introduction 777.2 Early developments 777.3 Definitions of dietary fibre 787.4 Classification of food carbohydrates 797.5 Enzymatic-gravimetric methods 807.6 Collaborative studies 837.7 Delimitation problems 857.8 Future perspectives 85References 868 Measurement of Dietary Fibre Components: the Importance of Enzyme Purity, Activity and Specificity 89Barry V. McCleary8.1 Total dietary fibre: introduction 898.2 Specific dietary fibre components 958.3 Conclusions 104References 1049 In-vivo and In-vitro Methods for Resistant Starch Measurement 106Martine Champ, Françoise Kozlowski and Gérard Lecannu9.1 Introduction 1069.2 Classification of resistant starches 1079.3 In-vivo methods 1079.4 In-vitro methods 1109.5 Conclusions 117References 117Part 4: Regulatory Issues 12110 Analytical Issues Regarding the Regulatory Aspects of Dietary Fibre Nutrition Labelling 123Jonathan W. DeVries10.1 Introduction 12310.2 Why regulate? 12310.3 Labelling of dietary fibre on food products 12510.4 Analytical aspects of regulatory enforcement 133Acknowledgements 137References 13711 Regulatory Issues Relating to Dietary Fibre in the European Context 139Paul CoussementAbstract 13911.1 The EU nutrition labelling directive 13911.2 National variations 14011.3 Carbohydrates, polyols and dietary fi bre 14011.4 The 1994 attempt to come to a definition 14111.5 Caloric value 14211.6 Official methods 14211.7 Nutrient content claims on fibre 14211.6 The future 144References 145Part 5: Health Benefits of Dietary Fibre 14712 Dietary Fibre in Health and Disease 149David Kritchevsky12.1 Introduction 14912.2 Fibre and the gastrointestinal tract 15112.3 Obesity 15112.4 Gallbladder disease 15212.5 Diabetes 15212.6 Lifestyle diseases 15212.7 Summary 157References 15813 Dietary Fibre, Carbohydrate Metabolism and Chronic Disease 162David J.A. Jenkins, Alexandra L. Jenkins, Cyril W.C. Kendall, Livia Augustine and Vladimir Vuksan13.1 Introduction 16213.2 Effect of viscous and non-viscous fibre on glucose, insulin and gut hormones 16213.3 Fibre in whole food: food form and glycaemic index 16313.4 Conclusion 165References 16614 Dietary Fibre and Gastrointestinal Function 168Barbara O. Schneeman14.1 Introduction 16814.2 Characteristics of fibre that affect gastrointestinal function 16914.3 Relationship between gastrointestinal function and physiological response 17114.4 Conclusion and summary 173References 17415 Dietary Fibres and Dietary Lipids 177Denis Lairon15.1 Introduction 17715.2 Fibres can reduce dietary lipid intake 17715.3 Fibres alter fat digestion 17715.4 Lipid and sterolileal excretion 18015.5 Postprandial lipid metabolism and dietary fibres 18115.6 A comprehensive view of the effects and mode of action of dietary fibres 181References 18316 Food Polysaccharides, Glucose Absorption and Insulin Sensitivity 186John C. Mathers and Mark E. Daly16.1 Syndrome X: central role of insulin resistance and hyperinsulinaemia 18616.2 Food polysaccharides and glucose absorption rates 18716.3 Experimental studies of effects of food carbohydrates on insulin sensitivity in humans 19116.4 Clinical implications 19316.5 Role of food polysaccharides in healthy eating advice for the public 19316.6 Conclusions 193Acknowledgements 194References 19417 Fermentation of Oligosaccharides and Influences of Fermentation Products 197Akiko Inagaki and Takashi Sakata17.1 Bacterial breakdown of oligosaccharides in the large intestine 19717.2 Absorption of bacterial metabolites from the large intestine 19717.3 Influence of bacterial metabolites 19717.4 Characteristics of SCFA effects 19917.5 Regulating factors of bacterial metabolism in the large intestine 20117.6 Perspectives and conclusions 203References 20318 Cholesterol-lowering Properties of Cereal Fibres and Fractions 206Talwinder S. Kahlon18.1 Introduction 20618.2 Oat fibre and fraction 20618.3 Rice fibre and fractions 21118.4 Barley fibre and fractions 21418.5 Conclusions and recommendations 216References 21719 Effects of Psyllium on Serum Cholesterol Levels 221Victor L. Fulgoni, III19.1 Introduction 22119.2 Cholesterol-lowering effects 221References 22420 Non-digestible Carbohydrates and Gut Function: Implications for Carcinogenesis 226Ian Rowland20.1 Introduction 22620.2 Direct effects of non-digestible carbohydrates on gut function 22620.3 Non-digestible carbohydrates and gut microflora composition 22720.4 Non-digestible carbohydrates and gut bacterial metabolism 22720.5 Non-digestible carbohydrates and short-chain fatty acids 22820.6 Influence of RS and NDO on gut functions related to cancer 22820.7 Conclusions 230Acknowledgements 230References 23021 Cereal Fibre and Heart Disease 232Victor L. Fulgoni, III and Sharon Mueller21.1 Introduction 23221.2 Soluble fibre 23221.3 Epidemiological evidence 23321.4 Conclusions 234References 235Part 6: Technological Aspects 23722 Developing Fibre-rich Foods in the Twenty-first Century 239Anton J. Alldrick22.1 Why develop fibre-rich foods? 23922.2 Key considerations in developing DF-rich foods 24022.3 Selling the product 24522.4 Conclusions 246References 24623 Technological Aspects of Dietary Fibre 248Friedrich Meuser23.1 Introduction 24823.2 Latest developments in the production and use of dietary fibre products 25223.3 Dietary fibre products obtained from cereals, and enrichment of cereal products 25523.4 Research approaches to developing dietary fibre products 25923.5 Summary 265References 26624 Oatrim and NutrimX: Technological Development and Nutritional Properties 270George E. Inglett and Craig J. CarriereDisclaimer 27024.1 Introduction 27024.2 Oatrim 27024.3 NutrimX 27324.4 Summary 275References 27525 Effect of Processing on the Properties of Dietary Fibre 277Kaisa Poutanen25.1 Introduction 27725.2 Processing 27725.3 Effects of mechanical processing 27825.4 Effects of endogenous and added enzymes 27825.5 Effects of thermal processing 28025.6 How to optimise the properties of dietary fi bre in food processing 280References 28126 Fibres and Fibre Blends for Individual Needs: a Physiological and Technological Approach 283Hano-Ulrich Endress and Jürgen Fischer26.1 Definition and origin of dietary fibres 28326.2 Raw material for the isolation of dietary fibres 28426.3 Physical-chemical aspects 28626.4 Physiologically nutritional properties of dietary fibres 28626.5 Additional properties of dietary fibre 28926.6 Technological aspects of dietary fibre as functional ingredients in foods 28926.7 Application fields of dietary fibres in food and food supplements 29026.8 Dietary fibres for a healthy future 297References 297Part 7: Cereal Cell-wall Polysaccharides 29927 Cereal Arabinoxylan: Occurrence, Structure and Properties 301Roger Andersson and Per Åman27.1 Occurrence 30127.2 Structural elements 30227.3 Structure heterogeneity 30327.4 Arabinoxylan classification by extractability and structure 30627.5 Properties of arabinoxylan solutions 308References 31128 Cereal β-Glucans: Structure, Properties and Health Claims 315Peter J. Wood28.1 Introduction 31528.2 Physicochemical characteristics of cereal β-glucan 31528.3 Clinical studies of oat „µ-glucan 32028.4 Conclusions 324References 325Part 8: Legume-seed Polysaccharides 32929 Novel Galactomannans and Galacto-manno-oligosaccharides from Guar 331Mariel Brooks, Ross Campbell and Barry V. McCleary29.1 Introduction 33129.2 Enzymatic hydrolysis of galactomannans 33229.3 Properties of industrially produced galactose-depleted guar galactomannans (enzyme-modified guars) 33729.4 Properties of oligosaccharides produced on hydrolysis of guar gum and enzyme-modified guar samples by β-mannanase 34229.5 Conclusions 343References 34430 Physiological and Technological Functions of Partially Hydrolysed Guar Gum (Modified Galactomannans) 345Lekh Raj Juneja, Senji Sakanaka and Djong-Chi Chu30.1 Introduction 34530.2 Physicochemical properties of PHGG 34730.3 Nutritional and health benefits of PHGG 34930.4 Safety aspects and applications 35630.5 Conclusions 357References 35831 Dietary Fibres of Lupins and Other Grain Legumes 361Hano Peter Pfoertner and Jürgen Fischer31.1 Grain legumes in human nutrition 36131.2 Dietary fibres of grain legumes 36231.3 Properties of dietary fibres of grain legumes 36431.4 Application of dietary fibres in food systems 364References 366Part 9: Pectins 36732 Pectins, their Origin, Structure and Functions 369Jean-François Thibault and Marie-Christine Ralet32.1 Introduction 36932.2 Industrial pectins 36932.3 Pectin-rich cell walls as dietary fibre 37232.4 Conclusions 376References 37633 Chemistry and Enzymology of Pectins 379Fons Voragen, Gerrit Beldman and Henk Schols33.1 Introduction 37933.2 Chemical structure of pectins 38033.3 Structural elements of pectin 38233.4 Enzymes 38633.5 Analysis of pectins 39033.6 Concluding remarks 396References 396Part 10: Resistant Starch 39934 Resistant Starch: Plant breeding, Applications Development and Commercial Use 401Ian L. Brown, Ken J. McNaught, David Andrews and Tatsuya Morita34.1 Introduction 40134.2 Resistant starch research in Australia 40234.3 Physiological effects of resistant starch 40434.4 Use of resistant starch in food 40534.5 Resistant starch and probiotics 40834.6 Resistant starch and other applications 40934.7 Commercialisation 40934.8 Conclusions 410References 41035 In-vivo and In-vitro Digestion of Resistant Starch 413Stephen G. Haralampu35.1 Introduction 41335.2 Resistant starch structures 41335.3 RS and TDF assays 41535.4 Physiological impact of RS 41635.5 Fermentable dietary fibres 41735.6 RS as dietary fibre 41835.7 Characterisation of an RS3 food ingredient 41835.8 Prebiotic potential of CrystaLean® 41835.9 Final remarks 421Acknowledgements 422References 42236 Resistant Starch: Health Aspects and Food Uses 424Gur Ranhotra36.1 Introduction 42436.2 Health aspects of resistant starch 42436.3 Food uses of resistant starch 42736.4 Conclusions 428References 42837 Structural Features of Resistant Starch 430Yong-Cheng Shi and Roger Jeffcoat37.1 Introduction 43037.2 Materials and methods 43137.3 Results and discussion 432References 439Part 11: Other Polysaccharides 44138 Nutritional Benefits of Larch Arabinogalactan 443Ramona Robinson, Jennifer Causey and Joanne L. Slavin38.1 Introduction 44338.2 Arabinogalactan structure 44338.3 Safety of arabinogalactan 44438.4 Physiological effects of AG 44538.5 Gastrointestinal effects of AG 445References 450Part 12: Oligosaccharides 45339 Non-digestible Oligosaccharides and Polysaccharides: Their Physiological Effects and Health Implications 455Diederick Meyer and Bryan Tungland39.1 Introduction 45539.2 Classes of dietary fibres 45539.3 Physicochemical characteristics and physiological effects of various fibres 45639.4 Physicochemical properties and effects on human physiology of selected NDP and NDO 45939.5 Applications 467References 46840 Development and Beneficial Effects of Fructo-oligosaccharides (Neosugar®) 471Hidemasa Hidaka, Takashi Adachi and Masao Hirayama40.1 Introduction 47140.2 Research and development of resistant fructo-oligosaccharides 47140.3 Useful characteristics obtained through intestinal fermentation 47340.4 Uses as food ingredients and feedstuffs 476References 47841 Fructo-oligosaccharides and Other Fructans: Chemistry, Structure and Nutritional Effects 480Francis R.J. Bornet41.1 Chemistry, structure and origin 48041.2 Methods to measure sc-FOS in food products 48341.3 Nutritional aspects 48341.4 Conclusions 490References 49042 Galacto-oligosaccharides: Properties and Health Aspects 494H.C. (Margriet) Schoterman42.1 Introduction 49442.2 Properties of galacto-oligosaccacharides 49442.3 Health aspects of galacto-oligosaccharides 49642.4 Target groups and applications 499References 50043 Polydextrose: Analysis and Physiological Benefits 503Stuart A.S. Craig43.1 Introduction 50343.2 Structure of PDX 50543.3 Analysis of PDX 50543.4 Physiological benefits of PDX 50643.5 Conclusions 507References 50744 Fibersol-2: a Soluble, Non-digestible, Starch-derived Dietary Fibre 509Kazuhiro Ohkuma and Shigeru Wakabayashi44.1 Introduction 50944.2 Production method and basic characteristics of Fibersol-2 50944.3 Safety of Fibersol-2 51144.4 Internal movement, energy value and physiological functions of Fibersol-2 51144.5 Maintenance of digestive tract function by products of intestinal fermentation 51644.6 Food applications of Fibersol-2 51844.7 Measuring total dietary fibre in foods containing Fibersol-2 520References 522Index 525