Re-evaluation of the mechanisms of dietary fibre and implications for macronutrient bioaccessibility, digestion and postprandial metabolism

Grundy, Myriam M.-L.; Edwards, Cathrina H.; Mackie, Alan R.; Gidley, Michael J.; Butterworth, Peter J.; Ellis, Peter R.

doi:10.1017/s0007114516002610

Cited by 395Food composition and propertiesMicrobial Metabolites in Food BiotechnologyGastrointestinal motility and disorders

Re-evaluation of the mechanisms of dietary fibre and implications for macronutrient bioaccessibility, digestion and postprandial metabolism

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Grundy, Myriam M.-L., Edwards, Cathrina H., Mackie, Alan R., Gidley, Michael J., Butterworth, Peter J., Ellis, Peter R.·2016·British Journal of Nutrition

DOI 10.1017/s0007114516002610PMC PMC4983777

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Abstract

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.

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Removal of the outer bran layer depletes fiber content and decreases dietary texture due to a loss of grain integrity.
“Removal of this outer bran layer not only depletes fiber content but decreases dietary texture due to a loss of grain integrity.”
From The oral microbiome: Role of key organisms and complex networks in oral health and disease (2021) · cites this paper as [268]

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Research works printed but not linked: 1

[36]Edwards CH (2014) The role of plant cell walls in influencing starch bioaccessibility. PhD Thesis, King’s College London, London.

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Dietary fibre in gastrointestinal health and disease
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“Smaller food particles tend to have lower cellular integrity and a larger surface area for enzyme action, resulting in greater starch digestibility than larger particles (24, 25, 8).”
Background
Understanding the interplay between food structure, intestinal bacterial fermentation and appetite control
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Authors: Grundy, M. M.-L., Edwards, C. H., Mackie, A. R., Gidley, M. J., Butterworth, P. J., & Ellis, P. R.
Affiliations: King's College London (GB)
Norwich Research Park (GB)
The University of Queensland (AU)
Corresponding author: Ellis, Peter R.
ORCID: Grundy, Myriam M.-L.
Edwards, Cathrina H.
Mackie, Alan R.
Gidley, Michael J.
Butterworth, Peter J.
Ellis, Peter R.
Venue: British Journal of Nutrition
Publisher: Cambridge University Press (CUP)
Published: 2016-07-07
Volume: 116
Issue: 5
Pages: 816-833
ISSN: 0007-1145 (ISSN-L)
1475-2662
DOI: 10.1017/s0007114516002610
PMC: PMC4983777
OpenAlex: W2462348461
Cited by: 395
References: 198
Citations by year: 2026: 42 · 2025: 53 · 2024: 36 · 2023: 40 · 2022: 37 · 2021: 45 · 2020: 44 · 2019: 37 · 2018: 35 · 2017: 23 · 2016: 3
FWCI: 4.38
Type: journal article
Language: en
Open access: hybrid
doi.org
Licence: cc-by
creativecommons.org/licenses/by/4.0/ (unspecified)
Locations: British Journal Of Nutrition (publishedVersion, cc-by)
PubMed Central (publishedVersion, cc-by)
PubMed (publishedVersion)
Research Portal (King's College London) (publishedVersion, cc-by)
CentAUR (University of Reading) (acceptedVersion)
White Rose Research Online (University of Leeds, The University of Sheffield, University of York) (acceptedVersion)
HAL (submittedVersion, cc-by)
Figshare (submittedVersion)
Funders: Directorate for Biological Sciences
Biotechnology and Biological Sciences Research Council (BB/M021076/1, BB/L025272/1, BB/L025299/1, 1060666, BBS/E/F/00044420, BB/H004866/1)
Topics: Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
Health Sciences › Medicine › Gastroenterology › Gastrointestinal motility and disorders
Keywords: dietary fiber, starch hydrolysis, lipid digestion, postprandial metabolism, gastrointestinal transit, digesta viscosity, starch gelatinization, plant-based foods
MeSH terms: Biological Availability, Dietary Fiber, Digestion, Food Analysis, Humans, Nutritive Value, Postprandial Period

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Re-evaluation of the mechanisms of dietary fibre and implications for macronutrient bioaccessibility, digestion and postprandial metabolism

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