Changes

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>.  

'''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.  

*Soluble, viscous, fermentable fibres are those that form gels within the [[Alimentary System Overview - Anatomy & Physiology|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.  

*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.

*Resistant starches are formed from absorbable starch during the cooking process and will act as fermentable fibre in the intestinal lumen.