HNF 461 1st Edition Lecture 13 Outline of Last Lecture I Classification of Carbohydrates a Simple b Complex II Structure of Starch a Amylose b Amylopectin III Digestion in the Mouth IV Digestion in the Stomach V Digestion in the Small Intestine a In the villi VI Enzymes VII Common Disaccharides Outline of Current Lecture I Categorization of Fiber a Dietary b Functional c Solubility II Fiber in Grains III Soluble Fiber a Physiological Effects b Fermentation IV Insoluble Fiber a Constipation V Oligosaccharides These notes represent a detailed interpretation of the professor s lecture GradeBuddy is best used as a supplement to your own notes not as a substitute Current Lecture Dietary Fiber 1 Categorization of Fiber a Dietary Fiber Carbohydrates and lignin nondigestible by human enzymes that are a natural component of plants i Cellulose most important fiber ii Pectin water soluble ingredient in jams iii Lignin contributes to hard texture of food ex carrots and celery provides the structure and support for plants b Functional Fiber nondigestible carbohydrates that have been extracted isolated from plants or that have been artificially made by humans Has some physiological effect c Solubility soluble or insoluble i Psyllium extracted from psyllium seeds and added to other foods ii Polydextrose manmade fiber 2 Fiber in Grains a Fiber found in the outer bran layer When removed you remove the natural fiber of the wheat 3 Soluble Fiber a Some hemicelluloses pectin gums and beta glucans b Solubility in water provides viscosity in the body c Slows down the transition of food from stomach to intestine can contribute to weight loss because makes you feel fuller for longer so you eat less d Helps with the digestion absorption processes i Blunted plasma glucose increase postmeal lowered peak of glucose ii Increased absorption of glucose and cholesterol but can also decrease absorption for some vitamins minerals and medications e Fermentation i More accessible to bacteria in the colon increases colon health ii Lactate and short chain fatty acids are the products of fermentation of fiber Fatty acids increase water absorption increased mucosal cell division add acidity to colon and provide some energy 4 Insoluble Fiber a Nonfermentable b Increase the bulk of food in the large intestine quicker transition time through colon c Increased bulk increased fecal bulk i Constipation result of low fiber intake Can cause diverticular disease formation of small sacs along intestinal lining and hemorrhoids 5 Oligosaccharides a Sometimes claimed to be fiber may promote growth of healthy bacteria in GI tract
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