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A wave of functional products that can be applied to foods and beverages may play an important role in relieving gastrointestinal disorders.
November 1, 2012
By: Case Adams
There was a time when fiber was mostly about constipation. Then came findings that fiber increases glucose control and helps prevent type 2 diabetes. This was followed by research showing fiber has cardiovascular benefits, including cholesterol reduction. Now a new reality has taken hold: Many fibers are in fact prebiotic, and therein may lie a major reason why they are so beneficial. Fiber is feed for our gut’s microorganisms. “Prebiotic fibers are now incorporated into a wide range of food ingredients and therefore are becoming a big part of everyday diets,” said Glenn Gibson, PhD, professor of Food Microbial Sciences at the U.K.’s University of Reading. This summer, Dr. Gibson and associates conducted a study of 55 healthy adults to determine the prebiotic role of arabinoxylan-oligosaccharide—a component of wheat bran. After three weeks of eating the bran extract in breakfast cereal, the research found arabinoxylan-oligosaccharide significantly increases bifidobacteria colonies in a dose-dependent manner1. Dr. Gibson also led a study of 40 adults and found arabinoxylan-oligosaccharide increases lactobacilli probiotic populations2. Dr. Gibson’s research has tested a multitude of probiotic species and their response to prebiotic fibers. “Currently, the main prebiotic targets are bifidobacteria and lactobacilli; however, more genera may be soon included, such as roseburia, eubacteria faecalibacteria,” projected Dr. Gibson. The research has also linked prebiotic fibers to probiotic benefits. Many of these benefits are anti-inflammatory. “When the bacteria utilize the right fiber for their energy, they produce anti-inflammatory compounds called short chain fatty acids,” said Mark Cisneros, PhD, CEO of Nutrabiotix LLC. Dr. Gibson suggests future prebiotic fibers research will study their anti-inflammatory benefits. “Health aspects of prebiotic fibers should be determined in human trials targeting major ailments suffered by consumers, such as ulcerative colitis, obesity, autism, gastroenteritis and irritable bowel syndrome.” As we unfold the connection between fiber and our digestive bacteria, these dots are becoming connected by consumers and manufacturers alike. According to data from SPINS, Schaumburg, IL, combined U.S. sales of prebiotics and probiotics (excluding Whole Foods) are up 17% over last year. The prebiotic revolution has fueled continued growth in the dietary fiber market. According to Nutrition Business Journal(Boulder, CO) estimates, U.S. consumer sales of psyllium supplements alone reached $120 million in 2011 on 6% growth. SPINS data shows psyllium sales are growing faster in 2012, with 9% growth over 2011. Flaxseed sales have grown at an even higher (23%) rate to nearly $13 million. This growth level is mirrored by chia seed, with 25% growth to nearly $300,000, fructooligosaccharides (FOS) up 21% to $6.8 million and triphala at 19% growth to $171,679, according to SPINS data (all excluding Whole Foods). Worldwide fiber sales are also expanding rapidly. A 2012 study from Global Industry Analysts, San Jose, CA, determined that the global market for high fiber and whole grain foods will exceed $27 billion a year by 2017. Most experts feel there is still plenty of room for future growth. “The Dietary Guidelines for Americans 2005 advise that adults consume between 25–30 grams of fiber a day, yet the average American consumes only 14 to 15 grams of dietary fiber on a daily basis,” noted Harold Nicoll, APR of TIC Gums, Inc., White Marsh, MD. The Rise of the Fermentable Fibers The World Health Organization’s Food and Agriculture Organization defines dietary fiber as polysaccharides with 10 or more monomeric units not hydrolyzed by endogenous hormones in the small intestine. And the American Association of Cereal Chemists considers fiber neither digested nor absorbed in the small intestine. Fiber has typically been divided into two general forms: soluble and insoluble. These now include oligosaccharides, inulins, pectins, beta-glucans, lignans, resistant starches and many others (see Table 1).
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