Nutrients

Journal Browser

► Journal Browser

Dietary Fiber

Share This Special Issue

Special Issue Editor

Prof. Dr. Mark D. Haub

E-Mail Website
Guest Editor

Physical Activity and Nutrition Clinical Research Concsortium, Department of Food, Nutrition, Dietetics and Health, 212 Justin Hall, Kansas State University Manhattan, Manhattan, KS 66506, USA
Interests: evaluating lifestyle (diet and exercise) factors to increase insulin sensitivity using randomized clinical trials; specific areas include: dietary fiber and resistant starch; protein amount and source; exercise physiology; diet supplements and ergogenic aids

Benefits of Publishing in a Special Issue

Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.

Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.

Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.

External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.

e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

Further information on MDPI's Special Issue polices can be found here.

Published Papers (2 papers)

Download All Papers

Order results

Result details

Show export options Show export options

Select all

Export citation of selected articles as:

Research

Jump to: Review

468 KiB

Open AccessArticle

Fermentation Profiles of Wheat Dextrin, Inulin and Partially Hydrolyzed Guar Gum Using an in Vitro Digestion Pretreatment and in Vitro Batch Fermentation System Model

by Jackie Noack, Derek Timm, Ashok Hospattankar and Joanne Slavin

Nutrients 2013, 5(5), 1500-1510; https://doi.org/10.3390/nu5051500 - 3 May 2013

Cited by 37 | Viewed by 13378

Abstract

This study investigated the fermentation and microbiota profiles of three fibers, wheat dextrin (WD), partially hydrolyzed guar gum (PHGG), and inulin, since little is known about the effects of WD and PHGG on gut microbiota. A treatment of salivary amylase, pepsin, and pancreatin was used to better physiologic digestion. Fibers (0.5 g) were fermented in triplicate including a control group without fiber for 0, 4, 8, 12, and 24 h. Analysis of pH, gas volume, hydrogen and methane gases, and short chain fatty acid (SCFA) concentrations were completed at each time point. Quantitative polymerase chain reaction (qPCR) was used to measure Bifidobacteria and Lactobacillus CFUs at 24 h. WD produced the least gas during fermentation at 8, 12, and 24 h (P < 0.0001), while inulin produced the most by 8 h (P < 0.0001). Each fiber reached its lowest pH value at different time points with inulin at 8 h (mean ± SE) (5.94 ± 0.03), PHGG at 12 h (5.98 ± 0.01), and WD at 24 h (6.17 ± 0.03). All fibers had higher total SCFA concentrations compared to the negative control (P < 0.05) at 24 h. At 24 h, inulin produced significantly (P = 0.0016) more butyrate than WD with PHGG being similar to both. An exploratory microbial analysis (log₁₀ CFU/µL) showed WD had CFU for Bifidobacteria (6.12) and Lactobacillus (7.15) compared with the control (4.92 and 6.35, respectively). Rate of gas production is influenced by fiber source and may affect tolerance in vivo. Exploratory microbiota data hint at high levels of Bifidobacteria for WD, but require more robust investigation to corroborate these findings. Full article

(This article belongs to the Special Issue Dietary Fiber)

► Show Figures

Figure 1

Review

Jump to: Research

310 KiB

Open AccessReview

Effects of Dietary Fiber and Its Components on Metabolic Health

by James M. Lattimer and Mark D. Haub

Nutrients 2010, 2(12), 1266-1289; https://doi.org/10.3390/nu2121266 - 15 Dec 2010

Cited by 943 | Viewed by 64606

Abstract

Dietary fiber and whole grains contain a unique blend of bioactive components including resistant starches, vitamins, minerals, phytochemicals and antioxidants. As a result, research regarding their potential health benefits has received considerable attention in the last several decades. Epidemiological and clinical studies demonstrate that intake of dietary fiber and whole grain is inversely related to obesity, type two diabetes, cancer and cardiovascular disease (CVD). Defining dietary fiber is a divergent process and is dependent on both nutrition and analytical concepts. The most common and accepted definition is based on nutritional physiology. Generally speaking, dietary fiber is the edible parts of plants, or similar carbohydrates, that are resistant to digestion and absorption in the small intestine. Dietary fiber can be separated into many different fractions. Recent research has begun to isolate these components and determine if increasing their levels in a diet is beneficial to human health. These fractions include arabinoxylan, inulin, pectin, bran, cellulose, β-glucan and resistant starch. The study of these components may give us a better understanding of how and why dietary fiber may decrease the risk for certain diseases. The mechanisms behind the reported effects of dietary fiber on metabolic health are not well established. It is speculated to be a result of changes in intestinal viscosity, nutrient absorption, rate of passage, production of short chain fatty acids and production of gut hormones. Given the inconsistencies reported between studies this review will examine the most up to date data concerning dietary fiber and its effects on metabolic health. Full article

Journal Menu

Journal Browser

Dietary Fiber

Share This Special Issue

Special Issue Editor

Keywords

Benefits of Publishing in a Special Issue

Published Papers (2 papers)

Research

Review

Further Information

Guidelines

MDPI Initiatives

Follow MDPI