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==What is Fibre?==

==What is Fibre?==

Fibres are '''polysaccharides''' that are resistant to hydrolysis by mammalian digestive enzymes. These include substances such as '''cellulose, hemi-cellulose, pectin''' and '''lignin''' which are '''key structural components of plant cell walls'''. Although fibre is most commonly associated with plant materials, fibre like substances such as chitin are present in fungi, crustaceans and insects. Over recent years the definition of dietary fibre has been expanded to include substances such as resistant starch, inulin and non-digestible oligosaccharides

Fibres are [Nutrition Glossary#Polysaccharides|'''polysaccharides''']] that are resistant to hydrolysis by mammalian digestive enzymes. These include substances such as '''cellulose, hemi-cellulose, pectin''' and '''lignin''' which are '''key structural components of plant cell walls'''. Although fibre is most commonly associated with plant materials, fibre like substances such as chitin are present in fungi, crustaceans and insects. Over recent years the definition of dietary fibre has been expanded to include substances such as resistant starch, inulin and non-digestible oligosaccharides

Fibre is resistant to degradation because mammalian digestive enzymes cannot break the glycoside linkages between sugar monomers.

Fibre is resistant to degradation because mammalian digestive enzymes cannot break the glycoside linkages between sugar monomers.

Fibres, can be classified by their capacity to dissolve in water (soluble or insoluble), form a gel-like consistency (viscous or non-viscous), and/or for fermentation by colonic bacteria (fermentable or non-fermentable)<ref>Luptin JR and Turner ND. Dietary Fiber. In Biochemical and Physiological Aspects of Human Nutrition. 2000 Philadelphia, PA: WB Saunders Company p.143-154.</ref>. Soluble, viscous, fermentable fibres are those that form gels within the gastrointestinal tracts, such as pectin, gums, mucilage, and some hemicelluloses. Insoluble, non-viscous, non-fermentable fibres remain relatively unchanged after consumption and include cellulose, lignin, and some hemicelluloses. Resistant starches are formed from absorbable starch during the cooking process and will act as fermentable fibre in the intestinal lumen.

Fibres, can be classified by their capacity to dissolve in water (soluble or insoluble), form a gel-like consistency (viscous or non-viscous), and/or for fermentation by colonic bacteria (fermentable or non-fermentable)<ref>Luptin JR and Turner ND. Dietary Fiber. In Biochemical and Physiological Aspects of Human Nutrition. 2000 Philadelphia, PA: WB Saunders Company p.143-154.</ref>. Soluble, viscous, fermentable fibres are those that form gels within the gastrointestinal tracts, such as pectin, gums, mucilage, and some hemicelluloses. Insoluble, non-viscous, non-fermentable fibres remain relatively unchanged after consumption and include cellulose, lignin, and some hemicelluloses. Resistant starches are formed from absorbable starch during the cooking process and will act as fermentable fibre in the intestinal lumen.