ВЛИЯНИЕ ПИЩЕВЫХ ВОЛОКОН НА ЗДОРОВЬЕ ЧЕЛОВЕКА: ОБЗОР
Ключевые слова:
пищевые волокна, терминология, классификация, незаменимые компоненты питания, физиологическое воздействие
Аннотация
Целью данного исследования являлся анализ литературных данных относительно терминологии, классификации и физиологических функций пищевых волокон. Результаты. Приведены данные научных исследований, касающиеся терминологии и классификации пищевых волокон, представлены характеристики различных типов, описаны источники пищевых волокон и их положительные физиологические эффекты. В настоящее время нет единой терминологии для характеристики понятия «пищевые волокна». Авторы указывают на общую концепцию в определениях: основанием к отнесению к группе пищевых волокон является соответствие химической структуры или функциональных свойств или сочетание как химического строения, так и функциональных свойств. Авторы отметили одну общность в этих определениях: в каждом из них отмечались положительные физиологические эффекты пищевых волокон. Современная система классификации пищевых волокон разнообразна и может быть основана на происхождении, структуре полимеров, растворимости, ионообменных свойствах, сорбционном или физиологическом эффекте. Множество исследований доказывают, что пищевые волокна благоприятно влияют на здоровье человека и способствуют предотвращению отдельных хронических заболеваний, которые увеличивают смертность и сокращают продолжительность жизни. В научных публикациях отмечены многочисленные полезные для здоровья человека свойства пищевых волокон. К ним относятся лечебные и профилактические эффекты при таких заболеваниях, как ожирение, некоторые виды онкологических заболеваний, сердечно-сосудистые заболевания, диабет и запоры. Заключение. Пищевые волокна являются незаменимыми питательными веществами, обеспечивающими рациональное питание. Продолжающиеся исследования вносят новые данные о влиянии пищевых волокон на организм человека.
Литература
1. AACC International. Cereal Foods World, 2001, vol. 46, no. 3, pp. 112–126.
2. Adam C.L., Gratz S.W., Peinado D.I. et al. Effects of Dietary Fibre (Pectin) and/or Increased Protein (Casein or Pea) on Satiety, Body Weight, Adiposity and Caecal Fermentation in High Fat Diet-Induced Obese Rats. PLOS ONE, 2016. DOI: 10.1371/journal.pone.0155871
3. Berer K., Martínez I., Walker A. et al. Dietary Non-Fermentable Fiber Prevents Auto-immune Neurological Disease by Changing Gut Metabolic and Immune Status. Scientific Reports, 2018, vol. 8, p. 10431. DOI: 10.1038/s41598-018-28839-3
4. Buttriss J., Stokes C. Dietary Fibre and Health. An Overview. Nutrition Bull, 2008, vol. 33, no. 3, pp. 186–200. DOI: 10.1111/j. 1467-3010.2008.00705.x
5. Camerotto C., Cupisti A., D’Alessandro C. et al. Dietary Fiber and Gut Microbiota in Renal Diets. Nutrients, 2019, vol. 11, p. 2149. DOI: 10.3390/nu11092149
6. Casas R., Estruch R., Sacanella E. Influence of Bioactive Nutrients on the Athero-sclerotic Process: A Review. Nutrients, 2018, vol. 10, p. 1630. DOI: 10.3390/nu10111630
7. Chawla S.P., Kanatt S.R., Sharma A.K. Chitosan. In Polysaccharides. Mumbai, India: Springer International Publishing Switzerland, 2014, pp. 1–24. DOI: 10.1007/978-3-319-03751-6_13-1
8. Chen J., Raymond K. Beta-Glucans in the Treatment of Diabetes and Associated Cardiovascular Risks. Vascular Health Risk Management, 2008, vol. 4, no. 6, pp. 1265–1272. DOI: 10.2147/VHRM.S3803
9. Cheung K., Mehta M. Chemical Properties and Applications of Food Additives: Preservatives, Dietary Ingredients, and Processing Aids. Springer. Handbook of Food Chemistry. Berlin, Heidelberg, 2015, pp. 101–129.
10. Cruz-Requena M., Aguilar-González C.N., Prado-Barragan L.A. et al. Dietary Fiber: An Ingredient Against Obesity. Emirates Journal of Food and Agriculture, 2016, vol. 28, no. 8, pp. 522–530. DOI: 10.9755/ejfa.2015-07-521
11. Dahl J., Lockert A., Cammer L., Whi-ting J. Effects of Flax Fiber on Laxation and Glycemic Response in Healthy Volunteers. Med Food, 2005, vol. 8, no. 4, pp. 508–511. DOI: 10.1089/jmf.2005.8.508
12. Deschasaux M., Pouchieu C., Hercberg S. et al. Dietary Total and Insoluble Fiber Intakes are Inversely Associated with Prostate Cancer Risk. Journal of Nutrition, 2014, vol. 144, no. 4, pp. 504–510. DOI: 10.3945/jn.113.189670
13. Dronnet V.M., Axelos M.A.V., Renard C.M.G. C. et al. Improvement of the Binding Capacity of Metal Cations by Sugar-Beet Pulp. Impact of Cross-Linking Treatments on Composition, Hydration and Binding Properties. Carbohydrate Polymers, 1998, vol. 35, pp. 29–37. DOI: 10.1016/S0144-8617(97)00118-5
14. FAO/WHO (CODEX) Guidelines on Nutrition Labelling CAC/GL 2-1985, 2010.
15. Fernandez-Gines M., Fernandez-Lopez J., Sayas-Barbera E. Meat Products as Functional Food: A Review. Food Science, 2005, vol. 70, pp. 37–43. DOI: 10.1111/j.1365-2621.2005.tb07110.x
16. Fukushima M., Ohashi T., Fujikawa Y. et al. Choresterol-Lowering Effects of Maitake (Grifolafrondosa) Fiber, Shiitake (Lentinusedodes) Fiber, and Enokitake (Flammulinavelutipes) Fiber in Rats. Experimental Biology and Medicine, 2001, vol. 226, pp. 758–765. DOI: 10.1177/153537020222600808
17. Fuller S., Beck E., Salman H. et al. New Horizons for the Study of Dietary Fiber and Health: A Review. Plant Foods for Human Nutrition, 2016, vol. 71, pp. 1–12. DOI: 10.1007/s11130-016-0529-6
18. Ganda Mall J.P., Löfvendahl L., Lindqvist C.M. et al. Differential Effects of Dietary Fibres on Colonic Barrier Function in Elderly Individuals with Gastrointestinal Symptoms. Scientific Reports, 2018, vol. 8, p. 13404. DOI: 10.1016/j.clnu.2018.06.1098
19. Huang T.B., Ding P.P., Chen J.F. et al. Dietary Fiber Intake and Risk of Renal Cell Carcinoma: Evidence from a Meta-Analysis. Medical Oncology, 2014, vol. 31, p. 125. DOI: 10.1007/s12032-014-0125-2
20. Institute of Medicine (us) Panel on the Definition of Dietary Fiber and the Stand-ing Committee on the Scientific Evaluation of Dietary Reference Intakes. Dietary Reference Intakes Proposed Definition of Dietary Fiber. Washington (DC): National Academies Press (US), 2001. Available at: https://www.ncbi.nlm.nih.gov/ books/NBK223587/
21. Iwasa M., Nakao M., Kato Y. Dietary Fiber Decreases Ammonia Levels in Patients with Cirrhosis. Hepatology, 2005, vol. 41, no. 1, pp. 217–218. DOI: 10.1002/hep.20481
22. Jimenez-Colmenero F., Carballo J., Cofrades S. Healthier Meat and Meat Products: Their Role as Functional Foods. Meat Science, 2001, vol. 59, pp. 5–13. DOI: 10.1016/S0309-1740(01)00053-5
23. Kardas I., Struszczyk M.H., Kucharska M. et al. Chitin and Chitosan as Functional Biopolymers for Industrial Applications. P. Navard (Ed.) The European Polysaccharide Network of Excellence (EPNOE), Springer-Verlag Wien, 2012,
pp. 329–373. DOI: 10.1007/978-3-7091-0421-7_11
24. Kendall W., Esfahani A., Jenkins A. The Link Between Dietary Fibre and Human Health. Food Hydrocolloids, 2009, vol. 24, pp. 42–48. DOI: 10.1016/j.foodhyd.2009.08.002
25. Kieffer D.A., Martin R.J., Adams S.N. Impact of Dietary Fibers on Nutrient Management and Detoxification Organs: Gut, Liver, and Kidneys. Advances in Nutrition: An International Review Journal, 2016, vol. 7, no. 6, pp. 1111–1121. DOI: 10.3945/an.116.013219
26. Kunzmann A.T., Coleman H.G., Huang W.Y. et al. Dietary Fiber Intake and Risk of Colorectal Cancer and Incident and Recurrent Adenoma in the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial. American Journal of Clinical Nutrition, 2015, vol. 102, pp. 881–890. DOI: 10.3945/ajcn.115.113282
27. LeBlanc J.G., Chain F., Martin R. Beneficial Effects on Host Energy Metabolism of Short-Chain Fatty Acids and Vitamins Produced by Commensal and Probiotic Bacteria. Microbial Cell Factories, 2017, vol. 16, p. 79. DOI: 10.1186/s12934-017-0691-z
28. McKee H., Latner A. Underutilized Sources of Dietary Fiber: A Review. A Plant Foods for Human Nutrition Kluwer Academic Publishers, 2000, vol. 55, pp. 285–304. DOI: 10.1023/A:1008144310986
29. Mehta N., Ahlawat S.S., Sharma D.P. et al. Novel Trends in Development of Dietary Fiber Rich Meat Products. A Critical Review. Journal of Food Science and Technology, 2015, vol. 52, no. 2, pp. 633–647. DOI: 10.1007/ s13197-013-1010-2
30. Mogilny P., Shlenskaya V., Galyukova K. et al. Modern Trends of Using Food Fibers as Functional Ingredients. New Technology, 2013, vol. 1, pp. 27–31.
31. Mongeau R., Brooks P.J. Properties, Sources and Determination. Encyclopedia of Food Science and Nutrition. Academic Press, 2003, vol. 3, 2nd, pp. 1813–1832. DOI: 10.1016/ B0-12-227055-X/00342-4
32. Morozov S., Isakov V., Konovalova M. Fiber-Enriched Diet Helps to Control Symptoms and Improves Esophageal Motility in Patients with Non-Erosive Gastroesophageal Reflux Disease. World Journal of Gastroenterology, 2018, vol. 24, no. 21, pp. 2291–2299. DOI: 10.3748/wjg.v24.i21.2291
33. Nayak K., Pattnaik P., Mohanty K. Dietary Fiber: a Low-Calorie Dairy Adjunct. Indian Food Industry, 2000, vol. 19, no. 4, pp. 268–274.
34. Nazare J.A., Sauvinet V., Normand S. et al. Impact of a Resistant Dextrin with a Prolonged Oxidation Pattern on Day-Long Ghrelin Profile. Journal of the American College of Nutrition, 2011, vol. 30, pp. 63–72. DOI: 10.1080/07315724.2011.10719945
35. Nurdin S.U., Le Leu R.K., Aburto-Medina A. et al. Effects of Dietary Fibre From the Traditional Indonesian Food, Green Cincau (Premna Oblongifolia Merr.) on Preneoplastic Lesions and Short Chain Fatty Acid Production in an Azoxymethane Rat Model of Colon Cancer. International Journal of Molecular Sciences, 2018, vol. 19, p. 2593. DOI: 10.3390/ijms19092593
36. O’Keefe S.J.D. Diet, Microorganisms and Their Metabolites, and Colon Cancer. Nature Reviews Gastroenterology & Hepatology, 2016, vol. 13, pp. 691–706. DOI: 10.1038/nrgastro. 2016.165
37. Poznyakovskiy V.M. Hygienic Basis of Food, Quality and Safety of Food. Novosibirsk, Siberian university publishing house, 2007, pp. 28–29. (in Russ.)
38. Praznik W., Loeppert R., Viernstein H. et al. Dietary Fiber and Prebiotics. Ramawat K.G., Mérillon J.M. (Ed.), Polysaccharides. Springer International Publishing Switzerland, 2014. DOI: 10.1007/978-3-319-03751-6
39. Slavin J. Fiber and Prebiotics: Mechanisms and Health Benefits. Nutrients, 2013, vol. 5 (4), pp. 1417–1435. DOI: 10.3390/nu 5041417
40. Soliman G.A. Dietary Fiber, Atherosclerosis, and Cardiovascular Disease. Nutrients, 2019, vol. 11, p. 1155. DOI: 10.3390/nu11051155
41. Sze N., Sathyasurya R., Wan N. Incorporation of Dietary Fibre-Rich Oyster Mushroom (Pleurotussajor-Caju) Powder Improves Postprandial Glycaemic Response by Interfering with Starch Granule Structure and Starch Digestibility of Biscuit. Food Chemis-try, 2017, vol. 227, pp. 358–368. DOI: 10.1016/j.foodchem.2017. 01.108
42. Trompette A., Gollwitzer E.A., Yadava K. et al. Gut Microbiota Metabolism of Dietary Fiber Influences Allergic Airway Disease and Hematopoiesis. Nature Medicine, 2014, vol. 20, no. 2, pp. 159–166. DOI: 10.1038/nm.3444
43. Wikiera A., Irla M., Mika M. Health-Promoting Properties of Pectin. Postepy Higieny I Medycyny Doswiadczalnej, 2014, vol. 68, pp. 590–596. DOI: 10.5604/17322693.1102342
44. Wu M., Caib X., Lin J. et al. Association between Fibre Intake and Indoxyl Sulphate/P-Cresyl Sulphate in Patients with Chronic Kidney Disease: Meta-Analysis and Systematic Review of Experimental Studies. Clinical Nutrition, 2019, vol. 38, pp. 2016–2022. DOI: 10.1016/j.clnu.2018.09.015
45. Yasuda A., Inoue K., Sanbongi C. et al. Dietary Supplementation with Fructooligosaccharides Attenuates Airway Inflammation Related to House Dust Mite Allergen in Mice. International Journal of Immunopathology and Pharmacology, 2010, vol. 23, pp. 727–735. DOI: 10.1177/039463201002300306
46. Yilmaz I. Effects of Rye Bran Addi-tion on Fatty Acid Composition and Quality Characteristics of Low-Fat Meatballs. Meat Science, 2004, vol. 67, pp. 245–249. DOI: 10.1016/ j.meatsci.2003.10.012
47. Zacherl C., Eisner P., Engel H. In Vitro Model to Correlate Viscosity and Bile Acid-Binding Capacity of Digested Water-Soluble and Insoluble Dietary Fibers. Food Chemistry, 2011, vol. 126, pp. 423–428. DOI: 10.1016/j.foodchem. 2010.10.113
48. Zielinski G., Rozema B. Review of Fiber Methods and Applicability to Fortified Foods and Supplements: Choosing the Correct Method and Interpreting Results. Analytical and Bioanalytical Chemistry, 2013, vol. 405, pp. 4359–4372. DOI: 10.1007/s00216-013-6711-x
2. Adam C.L., Gratz S.W., Peinado D.I. et al. Effects of Dietary Fibre (Pectin) and/or Increased Protein (Casein or Pea) on Satiety, Body Weight, Adiposity and Caecal Fermentation in High Fat Diet-Induced Obese Rats. PLOS ONE, 2016. DOI: 10.1371/journal.pone.0155871
3. Berer K., Martínez I., Walker A. et al. Dietary Non-Fermentable Fiber Prevents Auto-immune Neurological Disease by Changing Gut Metabolic and Immune Status. Scientific Reports, 2018, vol. 8, p. 10431. DOI: 10.1038/s41598-018-28839-3
4. Buttriss J., Stokes C. Dietary Fibre and Health. An Overview. Nutrition Bull, 2008, vol. 33, no. 3, pp. 186–200. DOI: 10.1111/j. 1467-3010.2008.00705.x
5. Camerotto C., Cupisti A., D’Alessandro C. et al. Dietary Fiber and Gut Microbiota in Renal Diets. Nutrients, 2019, vol. 11, p. 2149. DOI: 10.3390/nu11092149
6. Casas R., Estruch R., Sacanella E. Influence of Bioactive Nutrients on the Athero-sclerotic Process: A Review. Nutrients, 2018, vol. 10, p. 1630. DOI: 10.3390/nu10111630
7. Chawla S.P., Kanatt S.R., Sharma A.K. Chitosan. In Polysaccharides. Mumbai, India: Springer International Publishing Switzerland, 2014, pp. 1–24. DOI: 10.1007/978-3-319-03751-6_13-1
8. Chen J., Raymond K. Beta-Glucans in the Treatment of Diabetes and Associated Cardiovascular Risks. Vascular Health Risk Management, 2008, vol. 4, no. 6, pp. 1265–1272. DOI: 10.2147/VHRM.S3803
9. Cheung K., Mehta M. Chemical Properties and Applications of Food Additives: Preservatives, Dietary Ingredients, and Processing Aids. Springer. Handbook of Food Chemistry. Berlin, Heidelberg, 2015, pp. 101–129.
10. Cruz-Requena M., Aguilar-González C.N., Prado-Barragan L.A. et al. Dietary Fiber: An Ingredient Against Obesity. Emirates Journal of Food and Agriculture, 2016, vol. 28, no. 8, pp. 522–530. DOI: 10.9755/ejfa.2015-07-521
11. Dahl J., Lockert A., Cammer L., Whi-ting J. Effects of Flax Fiber on Laxation and Glycemic Response in Healthy Volunteers. Med Food, 2005, vol. 8, no. 4, pp. 508–511. DOI: 10.1089/jmf.2005.8.508
12. Deschasaux M., Pouchieu C., Hercberg S. et al. Dietary Total and Insoluble Fiber Intakes are Inversely Associated with Prostate Cancer Risk. Journal of Nutrition, 2014, vol. 144, no. 4, pp. 504–510. DOI: 10.3945/jn.113.189670
13. Dronnet V.M., Axelos M.A.V., Renard C.M.G. C. et al. Improvement of the Binding Capacity of Metal Cations by Sugar-Beet Pulp. Impact of Cross-Linking Treatments on Composition, Hydration and Binding Properties. Carbohydrate Polymers, 1998, vol. 35, pp. 29–37. DOI: 10.1016/S0144-8617(97)00118-5
14. FAO/WHO (CODEX) Guidelines on Nutrition Labelling CAC/GL 2-1985, 2010.
15. Fernandez-Gines M., Fernandez-Lopez J., Sayas-Barbera E. Meat Products as Functional Food: A Review. Food Science, 2005, vol. 70, pp. 37–43. DOI: 10.1111/j.1365-2621.2005.tb07110.x
16. Fukushima M., Ohashi T., Fujikawa Y. et al. Choresterol-Lowering Effects of Maitake (Grifolafrondosa) Fiber, Shiitake (Lentinusedodes) Fiber, and Enokitake (Flammulinavelutipes) Fiber in Rats. Experimental Biology and Medicine, 2001, vol. 226, pp. 758–765. DOI: 10.1177/153537020222600808
17. Fuller S., Beck E., Salman H. et al. New Horizons for the Study of Dietary Fiber and Health: A Review. Plant Foods for Human Nutrition, 2016, vol. 71, pp. 1–12. DOI: 10.1007/s11130-016-0529-6
18. Ganda Mall J.P., Löfvendahl L., Lindqvist C.M. et al. Differential Effects of Dietary Fibres on Colonic Barrier Function in Elderly Individuals with Gastrointestinal Symptoms. Scientific Reports, 2018, vol. 8, p. 13404. DOI: 10.1016/j.clnu.2018.06.1098
19. Huang T.B., Ding P.P., Chen J.F. et al. Dietary Fiber Intake and Risk of Renal Cell Carcinoma: Evidence from a Meta-Analysis. Medical Oncology, 2014, vol. 31, p. 125. DOI: 10.1007/s12032-014-0125-2
20. Institute of Medicine (us) Panel on the Definition of Dietary Fiber and the Stand-ing Committee on the Scientific Evaluation of Dietary Reference Intakes. Dietary Reference Intakes Proposed Definition of Dietary Fiber. Washington (DC): National Academies Press (US), 2001. Available at: https://www.ncbi.nlm.nih.gov/ books/NBK223587/
21. Iwasa M., Nakao M., Kato Y. Dietary Fiber Decreases Ammonia Levels in Patients with Cirrhosis. Hepatology, 2005, vol. 41, no. 1, pp. 217–218. DOI: 10.1002/hep.20481
22. Jimenez-Colmenero F., Carballo J., Cofrades S. Healthier Meat and Meat Products: Their Role as Functional Foods. Meat Science, 2001, vol. 59, pp. 5–13. DOI: 10.1016/S0309-1740(01)00053-5
23. Kardas I., Struszczyk M.H., Kucharska M. et al. Chitin and Chitosan as Functional Biopolymers for Industrial Applications. P. Navard (Ed.) The European Polysaccharide Network of Excellence (EPNOE), Springer-Verlag Wien, 2012,
pp. 329–373. DOI: 10.1007/978-3-7091-0421-7_11
24. Kendall W., Esfahani A., Jenkins A. The Link Between Dietary Fibre and Human Health. Food Hydrocolloids, 2009, vol. 24, pp. 42–48. DOI: 10.1016/j.foodhyd.2009.08.002
25. Kieffer D.A., Martin R.J., Adams S.N. Impact of Dietary Fibers on Nutrient Management and Detoxification Organs: Gut, Liver, and Kidneys. Advances in Nutrition: An International Review Journal, 2016, vol. 7, no. 6, pp. 1111–1121. DOI: 10.3945/an.116.013219
26. Kunzmann A.T., Coleman H.G., Huang W.Y. et al. Dietary Fiber Intake and Risk of Colorectal Cancer and Incident and Recurrent Adenoma in the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial. American Journal of Clinical Nutrition, 2015, vol. 102, pp. 881–890. DOI: 10.3945/ajcn.115.113282
27. LeBlanc J.G., Chain F., Martin R. Beneficial Effects on Host Energy Metabolism of Short-Chain Fatty Acids and Vitamins Produced by Commensal and Probiotic Bacteria. Microbial Cell Factories, 2017, vol. 16, p. 79. DOI: 10.1186/s12934-017-0691-z
28. McKee H., Latner A. Underutilized Sources of Dietary Fiber: A Review. A Plant Foods for Human Nutrition Kluwer Academic Publishers, 2000, vol. 55, pp. 285–304. DOI: 10.1023/A:1008144310986
29. Mehta N., Ahlawat S.S., Sharma D.P. et al. Novel Trends in Development of Dietary Fiber Rich Meat Products. A Critical Review. Journal of Food Science and Technology, 2015, vol. 52, no. 2, pp. 633–647. DOI: 10.1007/ s13197-013-1010-2
30. Mogilny P., Shlenskaya V., Galyukova K. et al. Modern Trends of Using Food Fibers as Functional Ingredients. New Technology, 2013, vol. 1, pp. 27–31.
31. Mongeau R., Brooks P.J. Properties, Sources and Determination. Encyclopedia of Food Science and Nutrition. Academic Press, 2003, vol. 3, 2nd, pp. 1813–1832. DOI: 10.1016/ B0-12-227055-X/00342-4
32. Morozov S., Isakov V., Konovalova M. Fiber-Enriched Diet Helps to Control Symptoms and Improves Esophageal Motility in Patients with Non-Erosive Gastroesophageal Reflux Disease. World Journal of Gastroenterology, 2018, vol. 24, no. 21, pp. 2291–2299. DOI: 10.3748/wjg.v24.i21.2291
33. Nayak K., Pattnaik P., Mohanty K. Dietary Fiber: a Low-Calorie Dairy Adjunct. Indian Food Industry, 2000, vol. 19, no. 4, pp. 268–274.
34. Nazare J.A., Sauvinet V., Normand S. et al. Impact of a Resistant Dextrin with a Prolonged Oxidation Pattern on Day-Long Ghrelin Profile. Journal of the American College of Nutrition, 2011, vol. 30, pp. 63–72. DOI: 10.1080/07315724.2011.10719945
35. Nurdin S.U., Le Leu R.K., Aburto-Medina A. et al. Effects of Dietary Fibre From the Traditional Indonesian Food, Green Cincau (Premna Oblongifolia Merr.) on Preneoplastic Lesions and Short Chain Fatty Acid Production in an Azoxymethane Rat Model of Colon Cancer. International Journal of Molecular Sciences, 2018, vol. 19, p. 2593. DOI: 10.3390/ijms19092593
36. O’Keefe S.J.D. Diet, Microorganisms and Their Metabolites, and Colon Cancer. Nature Reviews Gastroenterology & Hepatology, 2016, vol. 13, pp. 691–706. DOI: 10.1038/nrgastro. 2016.165
37. Poznyakovskiy V.M. Hygienic Basis of Food, Quality and Safety of Food. Novosibirsk, Siberian university publishing house, 2007, pp. 28–29. (in Russ.)
38. Praznik W., Loeppert R., Viernstein H. et al. Dietary Fiber and Prebiotics. Ramawat K.G., Mérillon J.M. (Ed.), Polysaccharides. Springer International Publishing Switzerland, 2014. DOI: 10.1007/978-3-319-03751-6
39. Slavin J. Fiber and Prebiotics: Mechanisms and Health Benefits. Nutrients, 2013, vol. 5 (4), pp. 1417–1435. DOI: 10.3390/nu 5041417
40. Soliman G.A. Dietary Fiber, Atherosclerosis, and Cardiovascular Disease. Nutrients, 2019, vol. 11, p. 1155. DOI: 10.3390/nu11051155
41. Sze N., Sathyasurya R., Wan N. Incorporation of Dietary Fibre-Rich Oyster Mushroom (Pleurotussajor-Caju) Powder Improves Postprandial Glycaemic Response by Interfering with Starch Granule Structure and Starch Digestibility of Biscuit. Food Chemis-try, 2017, vol. 227, pp. 358–368. DOI: 10.1016/j.foodchem.2017. 01.108
42. Trompette A., Gollwitzer E.A., Yadava K. et al. Gut Microbiota Metabolism of Dietary Fiber Influences Allergic Airway Disease and Hematopoiesis. Nature Medicine, 2014, vol. 20, no. 2, pp. 159–166. DOI: 10.1038/nm.3444
43. Wikiera A., Irla M., Mika M. Health-Promoting Properties of Pectin. Postepy Higieny I Medycyny Doswiadczalnej, 2014, vol. 68, pp. 590–596. DOI: 10.5604/17322693.1102342
44. Wu M., Caib X., Lin J. et al. Association between Fibre Intake and Indoxyl Sulphate/P-Cresyl Sulphate in Patients with Chronic Kidney Disease: Meta-Analysis and Systematic Review of Experimental Studies. Clinical Nutrition, 2019, vol. 38, pp. 2016–2022. DOI: 10.1016/j.clnu.2018.09.015
45. Yasuda A., Inoue K., Sanbongi C. et al. Dietary Supplementation with Fructooligosaccharides Attenuates Airway Inflammation Related to House Dust Mite Allergen in Mice. International Journal of Immunopathology and Pharmacology, 2010, vol. 23, pp. 727–735. DOI: 10.1177/039463201002300306
46. Yilmaz I. Effects of Rye Bran Addi-tion on Fatty Acid Composition and Quality Characteristics of Low-Fat Meatballs. Meat Science, 2004, vol. 67, pp. 245–249. DOI: 10.1016/ j.meatsci.2003.10.012
47. Zacherl C., Eisner P., Engel H. In Vitro Model to Correlate Viscosity and Bile Acid-Binding Capacity of Digested Water-Soluble and Insoluble Dietary Fibers. Food Chemistry, 2011, vol. 126, pp. 423–428. DOI: 10.1016/j.foodchem. 2010.10.113
48. Zielinski G., Rozema B. Review of Fiber Methods and Applicability to Fortified Foods and Supplements: Choosing the Correct Method and Interpreting Results. Analytical and Bioanalytical Chemistry, 2013, vol. 405, pp. 4359–4372. DOI: 10.1007/s00216-013-6711-x
2. Adam C.L., Gratz S.W., Peinado D.I. et al. Effects of Dietary Fibre (Pectin) and/or Increased Protein (Casein or Pea) on Satiety, Body Weight, Adiposity and Caecal Fermentation in High Fat Diet-Induced Obese Rats. PLOS ONE, 2016. DOI: 10.1371/journal.pone.0155871
3. Berer K., Martínez I., Walker A. et al. Dietary Non-Fermentable Fiber Prevents Auto-immune Neurological Disease by Changing Gut Metabolic and Immune Status. Scientific Reports, 2018, vol. 8, p. 10431. DOI: 10.1038/s41598-018-28839-3
4. Buttriss J., Stokes C. Dietary Fibre and Health. An Overview. Nutrition Bull, 2008, vol. 33, no. 3, pp. 186–200. DOI: 10.1111/j. 1467-3010.2008.00705.x
5. Camerotto C., Cupisti A., D’Alessandro C. et al. Dietary Fiber and Gut Microbiota in Renal Diets. Nutrients, 2019, vol. 11, p. 2149. DOI: 10.3390/nu11092149
6. Casas R., Estruch R., Sacanella E. Influence of Bioactive Nutrients on the Athero-sclerotic Process: A Review. Nutrients, 2018, vol. 10, p. 1630. DOI: 10.3390/nu10111630
7. Chawla S.P., Kanatt S.R., Sharma A.K. Chitosan. In Polysaccharides. Mumbai, India: Springer International Publishing Switzerland, 2014, pp. 1–24. DOI: 10.1007/978-3-319-03751-6_13-1
8. Chen J., Raymond K. Beta-Glucans in the Treatment of Diabetes and Associated Cardiovascular Risks. Vascular Health Risk Management, 2008, vol. 4, no. 6, pp. 1265–1272. DOI: 10.2147/VHRM.S3803
9. Cheung K., Mehta M. Chemical Properties and Applications of Food Additives: Preservatives, Dietary Ingredients, and Processing Aids. Springer. Handbook of Food Chemistry. Berlin, Heidelberg, 2015, pp. 101–129.
10. Cruz-Requena M., Aguilar-González C.N., Prado-Barragan L.A. et al. Dietary Fiber: An Ingredient Against Obesity. Emirates Journal of Food and Agriculture, 2016, vol. 28, no. 8, pp. 522–530. DOI: 10.9755/ejfa.2015-07-521
11. Dahl J., Lockert A., Cammer L., Whi-ting J. Effects of Flax Fiber on Laxation and Glycemic Response in Healthy Volunteers. Med Food, 2005, vol. 8, no. 4, pp. 508–511. DOI: 10.1089/jmf.2005.8.508
12. Deschasaux M., Pouchieu C., Hercberg S. et al. Dietary Total and Insoluble Fiber Intakes are Inversely Associated with Prostate Cancer Risk. Journal of Nutrition, 2014, vol. 144, no. 4, pp. 504–510. DOI: 10.3945/jn.113.189670
13. Dronnet V.M., Axelos M.A.V., Renard C.M.G. C. et al. Improvement of the Binding Capacity of Metal Cations by Sugar-Beet Pulp. Impact of Cross-Linking Treatments on Composition, Hydration and Binding Properties. Carbohydrate Polymers, 1998, vol. 35, pp. 29–37. DOI: 10.1016/S0144-8617(97)00118-5
14. FAO/WHO (CODEX) Guidelines on Nutrition Labelling CAC/GL 2-1985, 2010.
15. Fernandez-Gines M., Fernandez-Lopez J., Sayas-Barbera E. Meat Products as Functional Food: A Review. Food Science, 2005, vol. 70, pp. 37–43. DOI: 10.1111/j.1365-2621.2005.tb07110.x
16. Fukushima M., Ohashi T., Fujikawa Y. et al. Choresterol-Lowering Effects of Maitake (Grifolafrondosa) Fiber, Shiitake (Lentinusedodes) Fiber, and Enokitake (Flammulinavelutipes) Fiber in Rats. Experimental Biology and Medicine, 2001, vol. 226, pp. 758–765. DOI: 10.1177/153537020222600808
17. Fuller S., Beck E., Salman H. et al. New Horizons for the Study of Dietary Fiber and Health: A Review. Plant Foods for Human Nutrition, 2016, vol. 71, pp. 1–12. DOI: 10.1007/s11130-016-0529-6
18. Ganda Mall J.P., Löfvendahl L., Lindqvist C.M. et al. Differential Effects of Dietary Fibres on Colonic Barrier Function in Elderly Individuals with Gastrointestinal Symptoms. Scientific Reports, 2018, vol. 8, p. 13404. DOI: 10.1016/j.clnu.2018.06.1098
19. Huang T.B., Ding P.P., Chen J.F. et al. Dietary Fiber Intake and Risk of Renal Cell Carcinoma: Evidence from a Meta-Analysis. Medical Oncology, 2014, vol. 31, p. 125. DOI: 10.1007/s12032-014-0125-2
20. Institute of Medicine (us) Panel on the Definition of Dietary Fiber and the Stand-ing Committee on the Scientific Evaluation of Dietary Reference Intakes. Dietary Reference Intakes Proposed Definition of Dietary Fiber. Washington (DC): National Academies Press (US), 2001. Available at: https://www.ncbi.nlm.nih.gov/ books/NBK223587/
21. Iwasa M., Nakao M., Kato Y. Dietary Fiber Decreases Ammonia Levels in Patients with Cirrhosis. Hepatology, 2005, vol. 41, no. 1, pp. 217–218. DOI: 10.1002/hep.20481
22. Jimenez-Colmenero F., Carballo J., Cofrades S. Healthier Meat and Meat Products: Their Role as Functional Foods. Meat Science, 2001, vol. 59, pp. 5–13. DOI: 10.1016/S0309-1740(01)00053-5
23. Kardas I., Struszczyk M.H., Kucharska M. et al. Chitin and Chitosan as Functional Biopolymers for Industrial Applications. P. Navard (Ed.) The European Polysaccharide Network of Excellence (EPNOE), Springer-Verlag Wien, 2012,
pp. 329–373. DOI: 10.1007/978-3-7091-0421-7_11
24. Kendall W., Esfahani A., Jenkins A. The Link Between Dietary Fibre and Human Health. Food Hydrocolloids, 2009, vol. 24, pp. 42–48. DOI: 10.1016/j.foodhyd.2009.08.002
25. Kieffer D.A., Martin R.J., Adams S.N. Impact of Dietary Fibers on Nutrient Management and Detoxification Organs: Gut, Liver, and Kidneys. Advances in Nutrition: An International Review Journal, 2016, vol. 7, no. 6, pp. 1111–1121. DOI: 10.3945/an.116.013219
26. Kunzmann A.T., Coleman H.G., Huang W.Y. et al. Dietary Fiber Intake and Risk of Colorectal Cancer and Incident and Recurrent Adenoma in the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial. American Journal of Clinical Nutrition, 2015, vol. 102, pp. 881–890. DOI: 10.3945/ajcn.115.113282
27. LeBlanc J.G., Chain F., Martin R. Beneficial Effects on Host Energy Metabolism of Short-Chain Fatty Acids and Vitamins Produced by Commensal and Probiotic Bacteria. Microbial Cell Factories, 2017, vol. 16, p. 79. DOI: 10.1186/s12934-017-0691-z
28. McKee H., Latner A. Underutilized Sources of Dietary Fiber: A Review. A Plant Foods for Human Nutrition Kluwer Academic Publishers, 2000, vol. 55, pp. 285–304. DOI: 10.1023/A:1008144310986
29. Mehta N., Ahlawat S.S., Sharma D.P. et al. Novel Trends in Development of Dietary Fiber Rich Meat Products. A Critical Review. Journal of Food Science and Technology, 2015, vol. 52, no. 2, pp. 633–647. DOI: 10.1007/ s13197-013-1010-2
30. Mogilny P., Shlenskaya V., Galyukova K. et al. Modern Trends of Using Food Fibers as Functional Ingredients. New Technology, 2013, vol. 1, pp. 27–31.
31. Mongeau R., Brooks P.J. Properties, Sources and Determination. Encyclopedia of Food Science and Nutrition. Academic Press, 2003, vol. 3, 2nd, pp. 1813–1832. DOI: 10.1016/ B0-12-227055-X/00342-4
32. Morozov S., Isakov V., Konovalova M. Fiber-Enriched Diet Helps to Control Symptoms and Improves Esophageal Motility in Patients with Non-Erosive Gastroesophageal Reflux Disease. World Journal of Gastroenterology, 2018, vol. 24, no. 21, pp. 2291–2299. DOI: 10.3748/wjg.v24.i21.2291
33. Nayak K., Pattnaik P., Mohanty K. Dietary Fiber: a Low-Calorie Dairy Adjunct. Indian Food Industry, 2000, vol. 19, no. 4, pp. 268–274.
34. Nazare J.A., Sauvinet V., Normand S. et al. Impact of a Resistant Dextrin with a Prolonged Oxidation Pattern on Day-Long Ghrelin Profile. Journal of the American College of Nutrition, 2011, vol. 30, pp. 63–72. DOI: 10.1080/07315724.2011.10719945
35. Nurdin S.U., Le Leu R.K., Aburto-Medina A. et al. Effects of Dietary Fibre From the Traditional Indonesian Food, Green Cincau (Premna Oblongifolia Merr.) on Preneoplastic Lesions and Short Chain Fatty Acid Production in an Azoxymethane Rat Model of Colon Cancer. International Journal of Molecular Sciences, 2018, vol. 19, p. 2593. DOI: 10.3390/ijms19092593
36. O’Keefe S.J.D. Diet, Microorganisms and Their Metabolites, and Colon Cancer. Nature Reviews Gastroenterology & Hepatology, 2016, vol. 13, pp. 691–706. DOI: 10.1038/nrgastro. 2016.165
37. Poznyakovskiy V.M. Hygienic Basis of Food, Quality and Safety of Food. Novosibirsk, Siberian university publishing house, 2007, pp. 28–29. (in Russ.)
38. Praznik W., Loeppert R., Viernstein H. et al. Dietary Fiber and Prebiotics. Ramawat K.G., Mérillon J.M. (Ed.), Polysaccharides. Springer International Publishing Switzerland, 2014. DOI: 10.1007/978-3-319-03751-6
39. Slavin J. Fiber and Prebiotics: Mechanisms and Health Benefits. Nutrients, 2013, vol. 5 (4), pp. 1417–1435. DOI: 10.3390/nu 5041417
40. Soliman G.A. Dietary Fiber, Atherosclerosis, and Cardiovascular Disease. Nutrients, 2019, vol. 11, p. 1155. DOI: 10.3390/nu11051155
41. Sze N., Sathyasurya R., Wan N. Incorporation of Dietary Fibre-Rich Oyster Mushroom (Pleurotussajor-Caju) Powder Improves Postprandial Glycaemic Response by Interfering with Starch Granule Structure and Starch Digestibility of Biscuit. Food Chemis-try, 2017, vol. 227, pp. 358–368. DOI: 10.1016/j.foodchem.2017. 01.108
42. Trompette A., Gollwitzer E.A., Yadava K. et al. Gut Microbiota Metabolism of Dietary Fiber Influences Allergic Airway Disease and Hematopoiesis. Nature Medicine, 2014, vol. 20, no. 2, pp. 159–166. DOI: 10.1038/nm.3444
43. Wikiera A., Irla M., Mika M. Health-Promoting Properties of Pectin. Postepy Higieny I Medycyny Doswiadczalnej, 2014, vol. 68, pp. 590–596. DOI: 10.5604/17322693.1102342
44. Wu M., Caib X., Lin J. et al. Association between Fibre Intake and Indoxyl Sulphate/P-Cresyl Sulphate in Patients with Chronic Kidney Disease: Meta-Analysis and Systematic Review of Experimental Studies. Clinical Nutrition, 2019, vol. 38, pp. 2016–2022. DOI: 10.1016/j.clnu.2018.09.015
45. Yasuda A., Inoue K., Sanbongi C. et al. Dietary Supplementation with Fructooligosaccharides Attenuates Airway Inflammation Related to House Dust Mite Allergen in Mice. International Journal of Immunopathology and Pharmacology, 2010, vol. 23, pp. 727–735. DOI: 10.1177/039463201002300306
46. Yilmaz I. Effects of Rye Bran Addi-tion on Fatty Acid Composition and Quality Characteristics of Low-Fat Meatballs. Meat Science, 2004, vol. 67, pp. 245–249. DOI: 10.1016/ j.meatsci.2003.10.012
47. Zacherl C., Eisner P., Engel H. In Vitro Model to Correlate Viscosity and Bile Acid-Binding Capacity of Digested Water-Soluble and Insoluble Dietary Fibers. Food Chemistry, 2011, vol. 126, pp. 423–428. DOI: 10.1016/j.foodchem. 2010.10.113
48. Zielinski G., Rozema B. Review of Fiber Methods and Applicability to Fortified Foods and Supplements: Choosing the Correct Method and Interpreting Results. Analytical and Bioanalytical Chemistry, 2013, vol. 405, pp. 4359–4372. DOI: 10.1007/s00216-013-6711-x
References
1. AACC International. Cereal Foods World, 2001, vol. 46, no. 3, pp. 112–126.2. Adam C.L., Gratz S.W., Peinado D.I. et al. Effects of Dietary Fibre (Pectin) and/or Increased Protein (Casein or Pea) on Satiety, Body Weight, Adiposity and Caecal Fermentation in High Fat Diet-Induced Obese Rats. PLOS ONE, 2016. DOI: 10.1371/journal.pone.0155871
3. Berer K., Martínez I., Walker A. et al. Dietary Non-Fermentable Fiber Prevents Auto-immune Neurological Disease by Changing Gut Metabolic and Immune Status. Scientific Reports, 2018, vol. 8, p. 10431. DOI: 10.1038/s41598-018-28839-3
4. Buttriss J., Stokes C. Dietary Fibre and Health. An Overview. Nutrition Bull, 2008, vol. 33, no. 3, pp. 186–200. DOI: 10.1111/j. 1467-3010.2008.00705.x
5. Camerotto C., Cupisti A., D’Alessandro C. et al. Dietary Fiber and Gut Microbiota in Renal Diets. Nutrients, 2019, vol. 11, p. 2149. DOI: 10.3390/nu11092149
6. Casas R., Estruch R., Sacanella E. Influence of Bioactive Nutrients on the Athero-sclerotic Process: A Review. Nutrients, 2018, vol. 10, p. 1630. DOI: 10.3390/nu10111630
7. Chawla S.P., Kanatt S.R., Sharma A.K. Chitosan. In Polysaccharides. Mumbai, India: Springer International Publishing Switzerland, 2014, pp. 1–24. DOI: 10.1007/978-3-319-03751-6_13-1
8. Chen J., Raymond K. Beta-Glucans in the Treatment of Diabetes and Associated Cardiovascular Risks. Vascular Health Risk Management, 2008, vol. 4, no. 6, pp. 1265–1272. DOI: 10.2147/VHRM.S3803
9. Cheung K., Mehta M. Chemical Properties and Applications of Food Additives: Preservatives, Dietary Ingredients, and Processing Aids. Springer. Handbook of Food Chemistry. Berlin, Heidelberg, 2015, pp. 101–129.
10. Cruz-Requena M., Aguilar-González C.N., Prado-Barragan L.A. et al. Dietary Fiber: An Ingredient Against Obesity. Emirates Journal of Food and Agriculture, 2016, vol. 28, no. 8, pp. 522–530. DOI: 10.9755/ejfa.2015-07-521
11. Dahl J., Lockert A., Cammer L., Whi-ting J. Effects of Flax Fiber on Laxation and Glycemic Response in Healthy Volunteers. Med Food, 2005, vol. 8, no. 4, pp. 508–511. DOI: 10.1089/jmf.2005.8.508
12. Deschasaux M., Pouchieu C., Hercberg S. et al. Dietary Total and Insoluble Fiber Intakes are Inversely Associated with Prostate Cancer Risk. Journal of Nutrition, 2014, vol. 144, no. 4, pp. 504–510. DOI: 10.3945/jn.113.189670
13. Dronnet V.M., Axelos M.A.V., Renard C.M.G. C. et al. Improvement of the Binding Capacity of Metal Cations by Sugar-Beet Pulp. Impact of Cross-Linking Treatments on Composition, Hydration and Binding Properties. Carbohydrate Polymers, 1998, vol. 35, pp. 29–37. DOI: 10.1016/S0144-8617(97)00118-5
14. FAO/WHO (CODEX) Guidelines on Nutrition Labelling CAC/GL 2-1985, 2010.
15. Fernandez-Gines M., Fernandez-Lopez J., Sayas-Barbera E. Meat Products as Functional Food: A Review. Food Science, 2005, vol. 70, pp. 37–43. DOI: 10.1111/j.1365-2621.2005.tb07110.x
16. Fukushima M., Ohashi T., Fujikawa Y. et al. Choresterol-Lowering Effects of Maitake (Grifolafrondosa) Fiber, Shiitake (Lentinusedodes) Fiber, and Enokitake (Flammulinavelutipes) Fiber in Rats. Experimental Biology and Medicine, 2001, vol. 226, pp. 758–765. DOI: 10.1177/153537020222600808
17. Fuller S., Beck E., Salman H. et al. New Horizons for the Study of Dietary Fiber and Health: A Review. Plant Foods for Human Nutrition, 2016, vol. 71, pp. 1–12. DOI: 10.1007/s11130-016-0529-6
18. Ganda Mall J.P., Löfvendahl L., Lindqvist C.M. et al. Differential Effects of Dietary Fibres on Colonic Barrier Function in Elderly Individuals with Gastrointestinal Symptoms. Scientific Reports, 2018, vol. 8, p. 13404. DOI: 10.1016/j.clnu.2018.06.1098
19. Huang T.B., Ding P.P., Chen J.F. et al. Dietary Fiber Intake and Risk of Renal Cell Carcinoma: Evidence from a Meta-Analysis. Medical Oncology, 2014, vol. 31, p. 125. DOI: 10.1007/s12032-014-0125-2
20. Institute of Medicine (us) Panel on the Definition of Dietary Fiber and the Stand-ing Committee on the Scientific Evaluation of Dietary Reference Intakes. Dietary Reference Intakes Proposed Definition of Dietary Fiber. Washington (DC): National Academies Press (US), 2001. Available at: https://www.ncbi.nlm.nih.gov/ books/NBK223587/
21. Iwasa M., Nakao M., Kato Y. Dietary Fiber Decreases Ammonia Levels in Patients with Cirrhosis. Hepatology, 2005, vol. 41, no. 1, pp. 217–218. DOI: 10.1002/hep.20481
22. Jimenez-Colmenero F., Carballo J., Cofrades S. Healthier Meat and Meat Products: Their Role as Functional Foods. Meat Science, 2001, vol. 59, pp. 5–13. DOI: 10.1016/S0309-1740(01)00053-5
23. Kardas I., Struszczyk M.H., Kucharska M. et al. Chitin and Chitosan as Functional Biopolymers for Industrial Applications. P. Navard (Ed.) The European Polysaccharide Network of Excellence (EPNOE), Springer-Verlag Wien, 2012,
pp. 329–373. DOI: 10.1007/978-3-7091-0421-7_11
24. Kendall W., Esfahani A., Jenkins A. The Link Between Dietary Fibre and Human Health. Food Hydrocolloids, 2009, vol. 24, pp. 42–48. DOI: 10.1016/j.foodhyd.2009.08.002
25. Kieffer D.A., Martin R.J., Adams S.N. Impact of Dietary Fibers on Nutrient Management and Detoxification Organs: Gut, Liver, and Kidneys. Advances in Nutrition: An International Review Journal, 2016, vol. 7, no. 6, pp. 1111–1121. DOI: 10.3945/an.116.013219
26. Kunzmann A.T., Coleman H.G., Huang W.Y. et al. Dietary Fiber Intake and Risk of Colorectal Cancer and Incident and Recurrent Adenoma in the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial. American Journal of Clinical Nutrition, 2015, vol. 102, pp. 881–890. DOI: 10.3945/ajcn.115.113282
27. LeBlanc J.G., Chain F., Martin R. Beneficial Effects on Host Energy Metabolism of Short-Chain Fatty Acids and Vitamins Produced by Commensal and Probiotic Bacteria. Microbial Cell Factories, 2017, vol. 16, p. 79. DOI: 10.1186/s12934-017-0691-z
28. McKee H., Latner A. Underutilized Sources of Dietary Fiber: A Review. A Plant Foods for Human Nutrition Kluwer Academic Publishers, 2000, vol. 55, pp. 285–304. DOI: 10.1023/A:1008144310986
29. Mehta N., Ahlawat S.S., Sharma D.P. et al. Novel Trends in Development of Dietary Fiber Rich Meat Products. A Critical Review. Journal of Food Science and Technology, 2015, vol. 52, no. 2, pp. 633–647. DOI: 10.1007/ s13197-013-1010-2
30. Mogilny P., Shlenskaya V., Galyukova K. et al. Modern Trends of Using Food Fibers as Functional Ingredients. New Technology, 2013, vol. 1, pp. 27–31.
31. Mongeau R., Brooks P.J. Properties, Sources and Determination. Encyclopedia of Food Science and Nutrition. Academic Press, 2003, vol. 3, 2nd, pp. 1813–1832. DOI: 10.1016/ B0-12-227055-X/00342-4
32. Morozov S., Isakov V., Konovalova M. Fiber-Enriched Diet Helps to Control Symptoms and Improves Esophageal Motility in Patients with Non-Erosive Gastroesophageal Reflux Disease. World Journal of Gastroenterology, 2018, vol. 24, no. 21, pp. 2291–2299. DOI: 10.3748/wjg.v24.i21.2291
33. Nayak K., Pattnaik P., Mohanty K. Dietary Fiber: a Low-Calorie Dairy Adjunct. Indian Food Industry, 2000, vol. 19, no. 4, pp. 268–274.
34. Nazare J.A., Sauvinet V., Normand S. et al. Impact of a Resistant Dextrin with a Prolonged Oxidation Pattern on Day-Long Ghrelin Profile. Journal of the American College of Nutrition, 2011, vol. 30, pp. 63–72. DOI: 10.1080/07315724.2011.10719945
35. Nurdin S.U., Le Leu R.K., Aburto-Medina A. et al. Effects of Dietary Fibre From the Traditional Indonesian Food, Green Cincau (Premna Oblongifolia Merr.) on Preneoplastic Lesions and Short Chain Fatty Acid Production in an Azoxymethane Rat Model of Colon Cancer. International Journal of Molecular Sciences, 2018, vol. 19, p. 2593. DOI: 10.3390/ijms19092593
36. O’Keefe S.J.D. Diet, Microorganisms and Their Metabolites, and Colon Cancer. Nature Reviews Gastroenterology & Hepatology, 2016, vol. 13, pp. 691–706. DOI: 10.1038/nrgastro. 2016.165
37. Poznyakovskiy V.M. Hygienic Basis of Food, Quality and Safety of Food. Novosibirsk, Siberian university publishing house, 2007, pp. 28–29. (in Russ.)
38. Praznik W., Loeppert R., Viernstein H. et al. Dietary Fiber and Prebiotics. Ramawat K.G., Mérillon J.M. (Ed.), Polysaccharides. Springer International Publishing Switzerland, 2014. DOI: 10.1007/978-3-319-03751-6
39. Slavin J. Fiber and Prebiotics: Mechanisms and Health Benefits. Nutrients, 2013, vol. 5 (4), pp. 1417–1435. DOI: 10.3390/nu 5041417
40. Soliman G.A. Dietary Fiber, Atherosclerosis, and Cardiovascular Disease. Nutrients, 2019, vol. 11, p. 1155. DOI: 10.3390/nu11051155
41. Sze N., Sathyasurya R., Wan N. Incorporation of Dietary Fibre-Rich Oyster Mushroom (Pleurotussajor-Caju) Powder Improves Postprandial Glycaemic Response by Interfering with Starch Granule Structure and Starch Digestibility of Biscuit. Food Chemis-try, 2017, vol. 227, pp. 358–368. DOI: 10.1016/j.foodchem.2017. 01.108
42. Trompette A., Gollwitzer E.A., Yadava K. et al. Gut Microbiota Metabolism of Dietary Fiber Influences Allergic Airway Disease and Hematopoiesis. Nature Medicine, 2014, vol. 20, no. 2, pp. 159–166. DOI: 10.1038/nm.3444
43. Wikiera A., Irla M., Mika M. Health-Promoting Properties of Pectin. Postepy Higieny I Medycyny Doswiadczalnej, 2014, vol. 68, pp. 590–596. DOI: 10.5604/17322693.1102342
44. Wu M., Caib X., Lin J. et al. Association between Fibre Intake and Indoxyl Sulphate/P-Cresyl Sulphate in Patients with Chronic Kidney Disease: Meta-Analysis and Systematic Review of Experimental Studies. Clinical Nutrition, 2019, vol. 38, pp. 2016–2022. DOI: 10.1016/j.clnu.2018.09.015
45. Yasuda A., Inoue K., Sanbongi C. et al. Dietary Supplementation with Fructooligosaccharides Attenuates Airway Inflammation Related to House Dust Mite Allergen in Mice. International Journal of Immunopathology and Pharmacology, 2010, vol. 23, pp. 727–735. DOI: 10.1177/039463201002300306
46. Yilmaz I. Effects of Rye Bran Addi-tion on Fatty Acid Composition and Quality Characteristics of Low-Fat Meatballs. Meat Science, 2004, vol. 67, pp. 245–249. DOI: 10.1016/ j.meatsci.2003.10.012
47. Zacherl C., Eisner P., Engel H. In Vitro Model to Correlate Viscosity and Bile Acid-Binding Capacity of Digested Water-Soluble and Insoluble Dietary Fibers. Food Chemistry, 2011, vol. 126, pp. 423–428. DOI: 10.1016/j.foodchem. 2010.10.113
48. Zielinski G., Rozema B. Review of Fiber Methods and Applicability to Fortified Foods and Supplements: Choosing the Correct Method and Interpreting Results. Analytical and Bioanalytical Chemistry, 2013, vol. 405, pp. 4359–4372. DOI: 10.1007/s00216-013-6711-x
Опубликован
2020-06-02
Как цитировать
Меренкова, С., Зинина, О., Стюарт, М., Окусханова, Э., & Андросова, Н. (2020). ВЛИЯНИЕ ПИЩЕВЫХ ВОЛОКОН НА ЗДОРОВЬЕ ЧЕЛОВЕКА: ОБЗОР. Человек. Спорт. Медицина, 20(1), 106-113. https://doi.org/10.14529/hsm200113
Выпуск
Раздел
Спортивное питание
Copyright (c) 2020 Человек. Спорт. Медицина
Это произведение доступно по лицензии Creative Commons «Attribution-NonCommercial-NoDerivatives» («Атрибуция — Некоммерческое использование — Без производных произведений») 4.0 Всемирная.
