Composition of dietary fibre in selected cereals - health benefits and analytical methods (a review)
2006
Havrlentová, M.,Slovak Centre of Agricultural Research, Nitra (Slovak Republic). Research Institute for Plant Production | Kraic, J.,Slovak Centre of Agricultural Research, Nitra (Slovak Republic). Research Institute for Plant Production
Starch, water soluble or insoluble components of dietary fibre and several free sugars are the main carbohydrate components in cereals. Barley and oat are known as good sources of dietary fibre and mainly of its soluble part, beta-glucan. Beta-glucan is considered to be an important natural immunomodulator. The possible use of cereals is in the preparation of functional foods. Dietary fibre has a long history. American Association of Cereal Chemists accepted in the year 2001 the term dietary fibre and the definition too. Dietary fibre consists of the edible part of plants or their extracts, or analogous carbohydrates that are resistant to digestion and absorption in the small intestine, usually with complete or partial fermentation in the large intestine. Dietary fibre promotes one or more of these beneficial effects: laxation, reduction in blood cholesterol, and modulation of blood glucose. There are two groups of dietary fibre, soluble and insoluble. Soluble dietary fibre includes beta-glucan, pectin, inulin, arabinoxylans, and gums. It has a moderating effect on postprandial blood glucose and insulin response. Soluble fibre from cereals lowers the blood cholesterol level too. Insoluble dietary fibre (cellulose, hemicellulose and lignin) has been found to be beneficial in prevention of biventricular disease and colon cancer. Characteristics of dietary fibre such as solubility in water, viscosity and ferment ability have been explored as possible bases for their physiological effects. For dietary fibre detection three main methods are used: 1. non-enzymatic-gravimetric methods, which are used for the purpose of characterization of animal feed, 2. enzymatic-gravimetric methods, which use heat-stable alpha-amylase, protease and amylo-glucosidase for detection, 3. enzymatic-chemical methods (enzymatic-calorimetric and enzymatic-GLC-HPLC).
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