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Critical Reviews in Food Science and Nutrition Volume 64, 2024 - Issue 4
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Review

Chemical features and biological functions of water-insoluble dietary fiber in plant-based foods

Meiling Tiana College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, ChinaView further author information
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SolJu Paka College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, ChinaView further author information
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Chen Maa College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, ChinaView further author information
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Lingjun Maa College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, ChinaView further author information
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Kannan R. R. Rengasamyb Laboratory of Natural Products and Medicinal Chemistry (LNPMC), Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai 600077, India, Sovenga, South AfricaORCID Iconhttps://orcid.org/0000-0001-7205-7389View further author information
ORCID Icon,
Jianbo Xiaoc Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, SpainORCID Iconhttps://orcid.org/0000-0003-3311-770XView further author information
ORCID Icon,
Xiaosong Hua College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, ChinaView further author information
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Daotong Lia College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China;d Health Science Center, Department of Anatomy, Histology and Embryology, Peking University, Beijing, ChinaCorrespondence[email protected]
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Fang Chena College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, ChinaCorrespondence[email protected]
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Pages 928-942 | Published online: 25 Aug 2022
 
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Abstract

Insoluble dietary fiber (IDF) is a nutritional component constituting the building block of plant cell walls. Our understanding of the role of IDF in plant-based foods has advanced dramatically in recent years. In this Review, we summarize research progress on the subtypes, structure, analysis, and extraction methods of IDF. The impact of different food processing methods on the properties of IDF is discussed. The role of gut microbiota in the health benefits of IDF is introduced. This review provides a better understanding of the chemical features and biological functions of IDF, which may promote the future application of IDF in functional food products. Further investigation of the mechanisms underlying the health benefits of IDF enables the development of effective strategies for the prevention and treatment of human diseases.

Acknowledgements

This study was supported by the Chinese National Key Research and Development Program (2017YFD0400705), National Natural Science Foundation of China (32001677), China Postdoctoral Science Foundation (2020M680256).

Disclosure statement

The authors declare no conflict of interest.

Additional information

Funding

This study was supported by the Chinese National Key Research and Development Program (2017YFD0400705), National Natural Science Foundation of China (32001677), China Postdoctoral Science Foundation (2020M680256).

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