LOW GI CEREAL FOODS: THE ROLE OF DIETARY FIBRE AND FOOD STRUCTURE

Epidemiological and clinical evidence highlight the benefit of dietary fibre consumption on body weight. This benefit is partly attributed to the interaction of dietary fibre with the gut microbiota. Dietary fibre possesses a complex food structure which resists digestion in the upper gut and therefore reaches the distal gut where it becomes available for bacterial fermentation. This process yields SCFA which stimulate the release of appetite-suppressing hormones glucagon-like peptide-1 and peptide YY. Food structures can further enhance the delivery of fermentable substrates to the distal gut by protecting the intracellular nutrients during upper gastrointestinal digestion. Domestic and industrial processing can disturb these food structures that act like barriers towards digestive enzymes. This leads to more digestible products that are better absorbed in the upper gut. As a result, less resistant material (fibre) and intracellular nutrients may reach the distal gut, thus reducing substrates for bacterial fermentation and its subsequent benefits on the host metabolism including appetite suppression. Understanding this link is essential for the design of diets and food products that can promote appetite suppression and act as a successful strategy towards obesity management. This article reviews the current evidence in the interplay between food structure, bacterial fermentation and appetite control.

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The Role of Dietary Fibre in the Prevention and Treatment of Diseases of the Colon

Proceedings of the Royal Society of Medicine ◽

10.1177/003591577306600737 ◽

1973 ◽

Vol 66 (7) ◽

pp. 681-683 ◽

Cited By ~ 2

Author(s):

T G Parks

Keyword(s):

Dietary Fibre ◽

Prevention And Treatment

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Decisive Role of Structure in Food Microbial Colonization and Implications for Predictive Microbiology

Journal of Food Protection ◽

10.4315/0362-028x-73.5.938 ◽

2010 ◽

Vol 73 (5) ◽

pp. 938-951 ◽

Cited By ~ 21

Author(s):

E. NORIEGA ◽

A. LACA ◽

M. DÍAZ

Keyword(s):

Decisive Role ◽

Physical Structure ◽

Microbial Colonization ◽

Chicken Breast ◽

Predictive Microbiology ◽

Poultry Products ◽

Microbial Distribution ◽

Food Structure ◽

Experimental Findings

Predictive models must consider the significant effect of the physical structure of the food on the magnitude and type of microbial growth. Before such models are developed, a thorough characterization of the food structure is mandatory because this information will determine the modeling approach. In this work, several physical structures common in poultry products were classified and described. Chicken breast skin and flesh and minced breasts were examined by scanning electron microscopy and compared with a meat-based model food. Such systems were surface or internally inoculated with Listeria innocua and incubated at 25°C for 24 h. Different structures, including several substructures, found in the studied systems affected microbial distribution and growth. Based on these experimental findings, the most suitable type of model for each physical structure was determined. This information provides further clarification for predictive microbiology models.

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