2025-03-20 ロイヤルメルボルン工科大学(RMIT)
<関連情報>
- https://www.rmit.edu.au/news/all-news/2025/mar/fibre-diets
- https://www.sciencedirect.com/science/article/pii/S0963996925001802
水溶性と不溶性を超えて:食物繊維の健康効果を分類する包括的な枠組み Beyond soluble and insoluble: A comprehensive framework for classifying dietary fibre’s health effects
Christo Opperman, Mahsa Majzoobi, Asgar Farahnaky, Rohan Shah, Thi Thu Hao Van, Vishal Ratanpaul, Ewan W. Blanch, Charles Brennan, Rajaraman Eri
Food Research International Available online: 31 January 2025
DOI:https://doi.org/10.1016/j.foodres.2025.115843
Graphical abstract
Created in BioRender. Opperman, C. (2024)
https://BioRender.com/s71l653.
Highlights
- Current classification doesn’t accurately predict physiological effects.
- Dietary fibre requires a novel way to understand its structure–function relationship.
- We are proposing utilising 5 properties to categorise all fibres.
- The proposed system can improve health outcomes.
Abstract
Despite evolving definitions, dietary fibre classifications remain simplistic, often reduced to soluble and insoluble types. This binary system overlooks the complexity of fibre structures and their diverse health effects. Indeed, soluble fibre is not just soluble but has important qualities such as fermentability, attenuating insulin secretion, and lowering serum cholesterol. However, this limited classification fails to account for dietary fibre diversity and predict their full range of physiological effects. This article proposes a holistic classification framework that accounts for different fibre types and can be used to accurately infer their physiological outcomes. This proposed classification framework comprises of five constituents: backbone structure, water-holding-capacity, structural charge, fibre matrix and fermentation rate. This model more accurately captures the structural and functional diversity of dietary fibres, offering a refined approach to predicting their health benefits.
