fermentation gas kinetics and end-products of soluble and insoluble cereal flour dietary fibres are similar

• Published in: Food & function 2018-02, Vol.9 (2), p.898-95
• Main Authors: Comino, Penny, Williams, Barbara A, Gidley, Michael J
• Format: Article
• ISSN: 2042-6496; 2042-650X
• DOI: 10.1039/c7fo01724c

Insoluble dietary fibre is often considered to be fermented slower and to a lesser extent in (models for) the colon than soluble dietary fibre. However these comparisons are typically made for fibre components of different composition. In the case of fibre from refined cereal flours, there is little difference in fibre composition between soluble and insoluble forms, so effects of solubility on fermentation can be tested without this confounding factor. For each of wheat, rye, and hull-less barley, soluble and insoluble fibre fractions from refined flour and models for baking and extrusion had comparable in vitro fermentation rates and extents, with similar levels of short chain fatty acid metabolites. This study suggests that there should be little difference in the large intestinal nutritional functionality of the soluble and insoluble fibre fractions from cereal grain flours, either unprocessed or after baking or extrusion processing. Similar in vitro fermentation rates, extents, and levels of short chain fatty acid metabolites suggest that soluble and insoluble fibre fractions from refined flour (and models for baking and extrusion) are likely to have similar large intestinal nutritional functionality.