“Dietary fibre”: moving beyond the “soluble/insoluble” classification for monogastric nutrition, with an emphasis on humans and pigs

作     者：Barbara A.Williams Deirdre Mikkelsen Bernadine M.Flanagan Michael J.Gidley 

作者机构：The University of Queensland QAAFI Centre for Nutrition and Food SciencesSt. Lucia campus 

出 版 物：《Journal of Animal Science and Biotechnology》 (畜牧与生物技术杂志（英文版）)

年 卷 期：2019年第10卷第3期

页      面：590-600页

核心收录：

学科分类：0710[理学-生物学] 0831[工学-生物医学工程（可授工学、理学、医学学位）] 0832[工学-食品科学与工程（可授工学、农学学位）] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 0905[农学-畜牧学] 09[农学] 0906[农学-兽医学] 0703[理学-化学] 0836[工学-生物工程] 

基　　金：BW gratefully acknowledges receipt of funding from the Australian Research Council through the Centre of Excellence in Plant Cell walls 

主　　题：Cereal grains Dietary fibre Fruits Large intestinal fermentation Legumes Microbial activity Microbiota Plant cell walls Short-chain fatty acids Vegetables 

摘      要：This review describes dietary fibres originating from a range of foods,particularly in relation to their plant cell walls.It explores the categorization of dietary fibres into soluble or insoluble.It also emphasizes dietary fibre fermentability,in terms of describing how the gastro-intestinal tract(GIT) microbiota respond to a selection of fibres from these categories.Food is categorized into cereals,legumes,fruits and vegetables.Mention is also made of example whole foods and why differences in physico-chemical characteristics between purified and non-purifiedfood components are important in terms of health.Lastly,recommendations are made as to how dietary fibre could be classified differently,in relation to its functionality in terms of fermentability,rather than only its solubility.