Dietary Fibre: New Frontiers for Food and Health is an indispensable tool for all scientists and technologists involved in research and development in this field.

Dietary fibre research is rapidly evolving and is stimulated by the growing attention for intestinal health which is needed for combating major disorders such as diabetes, cardio-vascular diseases, and obesity. Current research also explores relationships between fibres, the immune system, and stress. The recently agreed EU and CODEX definitions for dietary fibre, including all polymeric carbohydrates not digested in the small intestine, provide both clarity and new challenges regarding adequate analysis and concerning the requirements for added fibre. Added fibre should have 'a physical effect of benefit to health as demonstrated by generally accepted scientific evidence to competent authorities'.

Novel research tools from genomics toolboxes and advanced systems simulating the gastro-intestinal tract, are enabling researchers to obtain insights in the wide range of structure function relationships of different types of dietary fibre. These include the impact of dietary fibre on the gut microbiota and relationships between prebiotics and peptides involved in regulation of satiety and other functions. New technologies steadily increase the range of fibres, with and without anti-oxidants and other beneficial co-passengers, which are available to food processors.

Dietary Fibre Topics Covered

• Definition and analysis of dietary fibre
• Raw materials, processing, and products
• Dietary fibre and health
• Resistant starch
• Dietary fibre and co-passengers
• Glycemic response
• Impact on appetite, satiety, and obesity

Dietary Fibre: New Frontiers for Food and Health

Part 1. Definition and Analysis

Codex definition of dietary fibre and issues requiring resolution

J.R. Lupton

Which physiological effects make extracted and synthetic non-digestible carbohydrates into dietary fibre?

A. Méheust, T. Hulshof, and L. Pijls

Validating official methodology commensurate with dietary fibre research and definitions

J.W. DeVries

Development of an all-inclusive method for the measurement of total dietary fibre

B.V. McCleary, C. Mills, and A. Draga

Part 2. Raw Materials, Processing, and Products

Improving the benefits of wheat as a source of dietary fibre

P.R. Shewry, L. Saulnier, F. Guillon, K. Gebruers, C. Courtin, J. Delcour, G. Toole, D. Boros, J. Salse, C. Ravel, E.N.C. Mills, J.L. Ward, and G. Charmet

Combination of defatting and dry fractionation technologies to produce oat ingredients with high beta-glucan concentration

J. Sibakov, O. Myllymäki, V. Hietaniemi, J.-M. Pihlava, A. Kaukovirta-Norja, K. Poutanen, and P. Lehtinen

An approach to structure-function relationships of polymeric dietary fibres in foods: Significance in breadmaking applications

C. Collar and A. Angioloni

Impact of texture modification and dietary fibre content on the glycemic index and the acceptability of French bread

L. Saulnier, M. Ducasse, H. Chiron, G. Della Valle, C. Martin, S. Issanchou, X. Rouau, and S.W. Rizkalla

Development of bakery foods enriched with insoluble fibres: Functional properties required for its incorporation

D. Lebesi and C. Tzia

Interaction of insoluble oat fibre, dough conditioners and other dough constituents in optimising bread formula with high whole grain and fibre content

K. Matkovic and R. Mehta

Part 3. Dietary Fibre and Health

Dietary fibre: Insights and opportunities

M.I. McBurney

Fibre, probiotics and the immune system in different life-stages

J. Romeo, E. Nova, J. Wärnberg, S. Gómez-Martínez, L.E. Díaz, and A. Marcos

Fermentation patterns and short chain fatty acid profiles of wheat dextrin and other functional fibres

Slavin, M. Stewart, D. Timm, H. Grabitske, and A. Hospattankar

Enzyme resistant dextrins from potato starch as potential prebiotic

J. Kapusniak, K. Jochym, R. Barczynska, K. Slizewska, and Z. Libudzisz

Wheat bran derived arabinoxylan-oligosaccharides: A novel prebiotic concept?

J.A. Delcour, C.M. Courtin, E. Fierens, K. Verbeke, and W.F. Broekaert

Arabinoxylans and inulin modulate the luminal and mucosa-associated bacteria in vitro and in vivo

P. Van den Abbeele, T. Van de Wiele, C. Grootaert, W. Verstraete, P. Gérard, A. Bruneau, S. Rabot, and S. Possemiers

Investigations on the bile acid binding mechanisms of lupin dietary fibre

U. Schweiggert, C. Cornfine, P. Eisner, and K. Hasenkopf

The effect of wheat bran on various measures of bowel function and regularity

Y. Papanikolaou and V.L. Fulgoni

Effects of native chicory inulin on constipation in elderly people

P. Marteau, H. Jacobs, B. Baril, C. Signoret, and J.-M. Prevel

NUTRIOSE®, more than just a soluble fibre

C. Lefranc-Millot, D. Wils, L. Deremaux, V. Macioce, and M.-H. Saniez-Degrave

Part 4. Resistant Starch

Resistant starch and human health

D.L. Topping, I. Segal, A. Regina, M.A. Conlon, B.H. Bajka S. Toden, J.M. Clarke, M.K. Morell, and A.R. Bird

Resistant starch and insulin resistance: Input of metabolics

M.E. Díaz-Rubio, D. Dardevet, A. Mazur, A. Scalbert, and B. Comte

Fermentability of resistant starch preparations varies in vitro

M. Stewart, A. Becker, and J. Slavin

Occurrence of a ‘very slowly digestible’ starch fraction in different whole or dehulled cereal foods

C. Icard-Vernière, C. Mouquet-Rivier, D. Rablat, and C. Moreau

Part 5. Dietary fibre and co-passengers

Dietary fibre’s co-passengers: Is it the fibre or the co-passengers?

J.M. Jones

Cereal fibres, antioxidant activity, and health

P. Vitaglione and V. Fogliano

Nutritional and technological aspects of wheat aleurone fibre: Implications for use in food

F. Brouns, A. Adam-Perrot, B. Atwell, and W. Von Reding

Effects of commercial processing of barley on levels of phenolic acids and antioxidant activity: Role of dietary phenolic acids on activation and inhibition of nuclear factor kappa b

S. Sahlstrøm, A. Hole, K. Naterstad, and S. Grimmer

Metabolic profiling of plasma from pigs fed high rye fibre or high cellulosic fibre diets using a liquid chromatography-mass spectrometry (LC-MS) approach

M.S. Hedemann, H.N. Lærke, and K.E. Bach Knudsen

Antioxidant properties of cookies supplemented with sugar beet dietary fibre

M. Sakac, J. Gyura, A. Mišan, Z. Šereš, and B. Pajin

Part 6. Glycemic Response

Effects of extrusion cooking and dietary fibre on the in vitro starch digestibility and technological performance of model foods

A.J. Alldrick

TIM-Carbo: A rapid, cost-efficient and reliable in vitro method for glycemic response after carbohydrate ingestion

S. Bellmann, M. Minekus, E. Zeijdner, M. Verwei, P. Sanders, W. Basten, and R. Havenaar

The significant impact of a low viscous fibre on glycaemic response

G. Livesey and H. Tagami

Dietary pulses alone or as part of high-fibre diets and glycemic control: A review of the clinical evidence

A.J. Carleton, J.L. Sievenpiper, A. Esfahani, J.M.W. Wong, H.Y. Jiang, R.P. Bazinet, E. Vidgen, D.J.A. Jenkins, and C.W.C. Kendall

Exploration of low-glycemic-impact sugars and polyols in cookie baking, using SRC, DSC, and RVA

M. Kweon, L. Slade, and H. Levine

Part 7. Impact on Appetite, Satiety, and Obesity

Fermentable fibres, appetite regulation, and body composition

H. Ford, T. Arora, and G. Frost

Fermentation in the large intestine unravelled using C-labelled substrates: Implications for obesity and gut health

K. Venema, A.A. de Graaf, A.J.H. Maathuis, P. Kovatcheva-Datchary, and H. Smidt

Dietary fibres in appetite regulation: Importance of viscosity

M. Kristensen

Dietary oligofructose increases gut peptides involved in satiety regulation in rats

S.J.M. ten Bruggencate and D. Meyer