Mackie, A orcid.org/0000-0002-5681-0593, Bajka, B and Rigby, N (2016) Roles for dietary fibre in the upper GI tract: The importance of viscosity. Food Research International, 88 (B). PB. pp. 234-238. ISSN 0963-9969
Abstract
Dietary fibre has long been recognised as healthy because of its prebiotic quality and a number of dietary fibres, especially beta glucan have been shown to lower levels of circulating LDL cholesterol. However, although EFSA allow health claims to be made for this, there is no fundamental understanding of the detailed mechanism involved. More recently dietary fibre has been shown to have a range of functionality in the upper GI tract. The presence of fibre can alter gastric emptying thus affecting fullness and satiety. These alterations are a result of differences in viscosity, nutrient release and nutrient sensing in the duodenum. The current proposed mechanisms for the cholesterol lowering effects involve disruption of the normal recycling of bile possibly by sequestering bile salts and fatty acids or by significantly decreasing the rate of absorption as a result of entanglement with intestinal mucus. The use of quantitative confocal microscopy methods such as fluorescence recovery after photobleaching (FRAP) and multiple particle tracking has provided evidence that dietary fibre can combine with intestinal mucus and produce a layer that significantly delays the transport of lipid digestion products. We have also used similar methods in conjunction with more conventional rheology to show that DNA from the gut epithelium can contribute significantly to the barrier properties of the intestinal mucus layer. The delay in the transport of nutrients to the gut epithelium has implications for the control of gastric emptying and through secretion of GI hormones such as CCK and thus for the satiating ability of foods. It may also have implications for the reabsorption of bile.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2015 Elsevier Ltd. All rights reserved. This is an author produced version of a paper published in Food Research International. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Dietary fibre; Sodium alginate; Diffusion; Nutrient transport; Mucus permeability |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 08 Nov 2016 15:31 |
Last Modified: | 16 Nov 2016 09:09 |
Published Version: | https://doi.org/10.1016/j.foodres.2015.11.011 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.foodres.2015.11.011 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:107108 |