Scientific Publications
Role of Fermentation-Resistant and Non-Fermentable Fibres in Gastrointestinal Health: Mechanisms, Benefits, and Challenges
Critical Reviews in Food Science and Nutrition
Dietary fibres (DFs) are indigestible carbohydrate polymers that are structurally and functionally diverse, encompassing natural, extracted and synthetic forms. Their glycosidic linkages are selectively degraded by colonic bacteria that express specialised enzymes generating gases and metabolites, including short-chain fatty acids (SCFAs). Delaying rather than inhibiting fermentation is desirable as it delivers SCFAs to distal regions of the colon, where they exert protective and anti-carcinogenic effects.
Fermentability is largely dictated by fibre structure, which shapes physiochemical properties and microbial accessibility. While many fibres are rapidly fermented, others are only partially degraded or remain non-fermentable yet still provide benefits such as bulking, improved motility, and altered colonic environment. Interindividual variation in gut physiology and microbiota composition adds further complexity, making it challenging to predict fibre-specific outcomes. Mechanistic studies of these resistant fibres, and their interactions with other dietary polysaccharides, remain relatively limited.
This review focuses on the physiochemical properties of fermentation-resistant and non-fermentable fibres, highlighting their role in gastrointestinal health. We emphasise magnetic resonance imaging (MRI) to non-invasively monitor gut motility and regional fermentation dynamics in vivo. We discuss how structural attributes can prolong fermentation and target distal colonic metabolism, ultimately helping to guide tailored dietary interventions to maximise fibre's therapeutic potential.
Critical Reviews in Food Science and Nutrition
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