Soluble Dietary Fiber Fractions Research Articles

Fabrication of textured functional ingredient based on apple: Sesame by-product

The search for new sources of fortified components from low-cost and sustainable sources has become a trend in the last decade. Food byproducts containing valuable bioactive compounds such as dietary fiber, protein, and phytochemicals are being used as substrates for obtaining beneficial components that can promote health. Extrusion is an efficient technology for converting food by-products into nutrient-rich food ingredients. The objective of this work was to optimize the extrusion process to obtain the best combination of moisture content (14, 18 and 22%) and screw speed (SS) (120,150 and180 rpm), apple pomace (AP): semi-defatted sesame cake (SDSC) blends (25:75, 50:50 and 75:25 w/w) to fabricate textured functional ingredients (TFI) with high values of expansion ratio (ER), water absorption index (WAI), brightness level, total phenolic compounds (TPC) and antioxidant activity (AA) and lower hardness based on a central composite design. The optimal treatment was determined at 176 rpm SS, 18% moisture content and a ratio of (75:25) AP: SDSC. The desirability value has indicated an appropriate match between the predicted and the observed response. TFI exhibited higher soluble dietary fiber fraction (WAI) values and lower plate count values during 30 days of storage compared to the unprocessed by-product, suggesting that TFI could be successfully used for the manufacture of innovative, high quality products such as porridge, beverages, cookies, soups and others that could provide health benefits based on the values obtained.

Low-molar-mass oat beta-glucan impacts autophagy and apoptosis in early stages of induced colorectal carcinogenesis in rats

Oat beta-glucan is one of the soluble dietary fibre fractions with a wide spectrum of biological activities such as anti-inflammatory and anti-tumour properties. In the present study, the effect of low-molar-mass oat beta-glucan isolate (OβGl) on the level of autophagy and apoptosis in the colorectum of rats with induced early stages of colorectal cancer was investigated. Forty-five male Sprague-Dawley rats were divided into two main groups: control and azoxymethane-induced early-stage colorectal carcinogenesis (CRC). Both groups were divided into three dietary subgroups fed standard feed without OβGl (OβGl−), with 1 % of OβGl (OβGl+1 %) or with 3 % of OβGl (OβGl+3 %). The expression of autophagy (LC3B, beclin-1) and apoptosis (caspase-3, cleaved caspase-3, BAX, BCL-2 and PARP-1) markers was determined by immunohistochemistry, Western blot and PCR analysis. The obtained results showed that the expression of LC3B, caspase-3 and cleaved caspase-3 in the CRC mucosa, and LC3B-II expression in the CRC wall were higher in the OβGl+3 % compared to the OβGl− rats. A higher BAX/BCL-2 ratio was also observed in the CRC OβGl+1 % rats compared to the other CRC animals. In summary, OβGl+3 % has a modulatory effect, stimulating autophagy and the extrinsic apoptosis pathway, while OβGl+1 % has a stimulatory effect on the intrinsic apoptosis pathway.

Effects of Blanching, Freezing and Canning on the Carbohydrates in Sweet Corn.

Sweet corn is frequently consumed in the US and contains carbohydrates as major macronutrients. This study examined the effects of blanching, freezing, and canning on carbohydrates in sweet corn. Fresh bi-color sweet corn was picked in the field and processed immediately into frozen and canned samples. Simple sugars, starch, and dietary fiber (DF) (including total DF (TDF), insoluble DF (IDF) and two fractions of soluble DF (SDF)) were measured according to the AOAC methods. Additional glycomic analysis including oligosaccharides, monosaccharide composition of total polysaccharides (MCTP) and glycosidic linkage of total polysaccharides (GLTP) were analyzed using UHPLC-MS. Sucrose is the major simple sugar, and IDF is the main contributor to TDF. Sucrose and total simple sugar concentrations were not altered after blanching or freezing but were significantly reduced in canned samples. Kestose was the only oligosaccharide identified in sweet corn and decreased in all heat-treated or frozen samples. Starch content decreased in frozen samples but increased in canned samples. While two SDF fractions did not differ across all samples, blanching, freezing and canning resulted in increases in TDF and IDF. Six monosaccharides were identified as major building blocks of the total polysaccharides from MCTP analysis. Glucose and total monosaccharide concentrations increased in two canned samples. GLTP was also profoundly altered by different food processing methods. This study provided insights into the changes in the content and quality of carbohydrates in sweet corn after food processing. The data are important for accurate assessment of the carbohydrate intake from different sweet corn products.

Determination of Insoluble, Soluble, and Total Dietary Fiber in Foods Using a Rapid Integrated Procedure of Enzymatic-Gravimetric-Liquid Chromatography: First Action 2022.01.

A simple, accurate, and reliable method for the measurement of total dietary fiber (TDF) according to the Codex definition (2009) was developed and successfully validated as AOAC Official Method of Analysis (OMA) 2017.16. Subsequently, OMA 2017.16 was modified to allow separate measurement of soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) fractions. To perform a collaborative study to evaluate the repeatability and reproducibility of OMA 2017.16 modification for the measurement of total dietary fiber (TDF) as IDF and SDF measured as (1) water SDF that precipitates in 78% aqueous ethanol (SDFP), and (2) water SDF that remains soluble in 78% aqueous ethanol (SDFS) of degree of polymerization ≥3. Duplicate test portions are incubated with pancreatic α-amylase (PAA), amyloglucosidase (AMG), and protease under the conditions employed in OMA 2017.16. For the measurement of IDF, the digestate is filtered and the IDF determined gravimetrically. SDFP in the IDF filtrate is precipitated with alcohol and captured by filtration and determined. SDFS in the SDFP filtrate is recovered and quantitated by LC. The matrixes included cereal products and flours, vegetables, health food snacks, soup, chocolate, and beans. Additional materials were analyzed by collaborators as "practice samples". With the diethylene glycol internal standard, all multi-laboratotu (MLV) matrixes resulted in repeatability relative standard deviations (RSDr) for TDF analyses of <3.60% and RSDR ranging from 4.55 to 9.26%. For the practice samples, the RSDR for TDF ranged from 6.69 to 11.68%. OMA 2022.01 meets the AOAC requirements for repeatability and reproducibility and the data support First Action status. OMA 2022.01 is a robust and reproducible method for the analysis of insoluble, soluble (SDFP and SDFS), and TDF in a wide range of matrixes.

Structural Characterization of Dietary Fiber from Different Lupin Species (Lupinus sp.).

Dietary fiber fractions of whole seeds from different lupin species were structurally characterized. The low-molecular-weight soluble dietary fiber fraction contains mainly stachyose and verbascose. The soluble dietary fiber fraction is dominated by homogalacturonan and rhamnogalacturonan type I (RGI), with (arabino-)galactans and to a lesser portion arabinans as neutral RGI side chains. Arabinans are preferentially branched in position O2 as demonstrated by methylation analysis and an arabinan profiling approach. Insoluble dietary fiber is mainly composed of cellulose and pectins, but xylans and xyloglucans are present, too. Application of an enzymatic xyloglucan profiling approach demonstrated a substitution degree of 75% and proved the existence of fucosylated xyloglucans. Lignin of all lupin species was analyzed as being rich in guaiacyl units; however, the degree of lignification is low. Alcohol-insoluble residue polysaccharides from both seed coat and embryo/endosperm were analyzed separately, demonstrating tissue-related differences in the portions of cellulose and RGI.

Coffee Silver Skin: Chemical Characterization with Special Consideration of Dietary Fiber and Heat-Induced Contaminants.

Coffee silver skin is produced in large amounts as a by-product during the coffee roasting process. In this study, coffee silver skin of the species Coffea arabica L. and Coffea canephora Pierre ex A. Froehner as well as silver skin pellets produced in the coffee industry were characterized with respect to both nutritional value and potential heat-induced contaminants. Enzymatic-gravimetric/chromatographic determination of the dietary fiber content showed values ranging from 59 to 67 g/100 g with a comparably high portion of soluble fiber, whereas low molecular weight soluble fiber was not detected. Compositional and methylation analysis indicated the presence of cellulose and xylans in the insoluble dietary fiber fraction, whereas pectic polysaccharides dominate the soluble dietary fiber fraction. The protein content as determined by the Kjeldahl method was in the range of 18 to 22 g/100 g, and all essential amino acids were present in coffee silver skin; whereas fat contents were low, high ash contents were determined. Elemental analysis by inductively coupled plasma mass spectrometry (ICP-MS) showed the presence of macroelements in large amounts, whereas toxic mineral elements were only detected in trace amounts or being absent. Acrylamide was quantified with levels of 24–161 µg/kg. Although 5-hydroxymethylfurfural was detected, its concentration was below the limit of determination. Furfuryl alcohol was not detected.

Effect of heat treatment on selected macronutrients in the wild harvested edible ground cricket, Henicus whellani Chopard

Globally, edible insects are increasingly being recognised as an alternative to animal protein source. However, the effect of heat-processing methods on the insects’ nutritional value has not been extensively studied for most edible insects. The effect of thermal processing on proximate and dietary fibre composition of the edible ground cricket, Henicus whellani Chopard, was investigated at different exposure periods for roasting and wet-heating (0, 15, 30 and 60 min); and for microwaving (2 and 5 min). Moisture, ash, crude fat and crude protein were determined using standard proximate analysis methods whilst dietary fibre fractions were determined using the enzymatic gravimetric method. Highest crude protein content (67.6%) was observed after microwaving for 5 min. Crude fat was highest (10.7%) after wet-heating at 95 °C for 60 min. The highest ash content (5.1%) was attained after wet-heating at 95 °C for 30 min. All thermal processes resulted in significant increase in soluble dietary fibre fractions. The highest soluble dietary fibre (5.78 g/100 g) was obtained after roasting for 60 min at 60 °C. Roasting at a lower temperature for shorter time (60 °C for 15 min) resulted in higher insoluble dietary fibre (8.70 g/100 g) than at a higher temperature and longer time (80 °C for 30 min)(3.72 g/100 g). The highest total dietary fibre (13.81 g/100 g) was obtained after roasting for 60 min at 60 °C while the lowest fibre level (4.66 g/100 g) was obtained after roasting for 30 min at 80 °C. Microwaving (for 5 min), wet-heating (95 °C for 60 min), wet-heating (95 °C for 30 min) and roasting (60 °C for 60 min) resulted in the highest retention of protein, fat, ash and total dietary fibre; respectively. The evaluated time-temperature combinations are recommended for insect processing to achieve protein, fat, ash and dietary fibre fractions suitable for human consumption.

Dietary fiber chemical structures and physicochemical properties of edible Pouteria glomerata fruits, native from Brazilian Pantanal

Pouteria glomerata is a native species from the Brazilian Pantanal, whose fruit is edible and still underexploited. The objective of this study was to carried out the chemical, nutritional and antioxidant properties of this tropical fruit, as well as to isolate e characterize the chemical strucutre of their dietary fibers. DPPH and ORAC methods were used to determine the antioxidant capacity. Minerals were quantified using inductively coupled plasma optical emission spectrometry. Soluble and insoluble dietary fiber fractions were obtained by the standard enzymatic–gravimetric method and chemically characterized by monosaccharide composition, gel permeation and NMR spectroscopy. Results showed that P. glomerata fruits presented high antioxidant capacity and high levels of vitamin C, minerals, insoluble dietary fiber, and malic acid. The soluble dietary fiber was mainly composed of uronic acids, arabinose, and galactose, and NMR analysis indicated the presence of highly methylesterified homogalacturonan, arabinan and/or arabinogalactan as pectic polysaccharides. Hemicelluloses present in insoluble dietary fiber fraction were solubilized by alkaline treatment, and characterized as (1 → 4)-β-D-xylan. The results brings new chemical information about this native fruit and may open new opportunities for using it as a potential ingredient for health improvement by human comsumption.

Structure characterization of soluble dietary fiber fractions from mushroom Lentinula edodes (Berk.) Pegler and the effects on fermentation and human gut microbiota in vitro.

Aimed to evaluate the changes of three soluble dietary fibers from Lentinula edodes by-products (LESDF) with different molecular weights in the digestive system and their effects on large intestinal fermentation, fermentation products and the types of gut microbiota were determined. The 1D/2D NMR results showed that main form of glucose in LESDF-1 was methyl glycopyranosides and LESDF-3 had distinct branching structures in possible repetitive unit. LESDF-2 showed the beneficial fermentation performance with the slower changes of total carbohydrate consumption and highest production of propionic acid and butyric acid. Results suggested that branched chain structure could increase the consumption rate of LESDF, but not affect the concentration of total SCFAs produced. LESDF-3 was found to promote the production of Bacteroides, which indicated LESDF was one of the nutritional components with the influence on the composition and relative abundance of intestinal microbial community.

Microencapsulation of sea buckthorn oil with β-glucan from barley as coating material

Due to large amounts of polyunsaturated fatty acids, carotenoids, polyphenols and tocopherols, sea buckthorn oil is enjoying growing popularity among consumers. To meet their expectations food producers are more and more willing to add it to products such as yogurts, juices and bread. Unfortunately due to high content of compounds sensitive to the process to which food products are subjected, the oil addition is limited. The solution may be adding oil in the form of capsules. Microencapsulation is a developing technology which depends on enclosing active material in special wall material. The process makes it possible to protect the core material against the influence of external factors such as: sun rays, oxygen or microorganisms. As the research has shown the process of oil microencapsulation does not contribute to the degradation of lipids. In turn product maintains durability and stability for longer. For example lipid oxidation after one week storage in microcapsules with 3% beta-glucan in the coating material was 5.50mEq/kg fat. The oxidation was about five times lower than during conventional storage oil in the fridge (31.78mEq/kg fat). In addition, the process makes it possible to increase the intake of soluble dietary fiber fraction thanks to the possibility of using beta-glucan as a wall material for the microcapsules prepared.

Rheological behavior of soluble dietary fiber fractions isolated from artichoke residues

Cynara cardunculus var. scolymus agroindustrial by-products (stems, outer bracts, leaves) constitute 80% of the plant. These by-products may be recovered for the extraction of food additives and nutraceuticals. In this research, the rheological behavior of soluble dietary fiber fractions isolated from bracts (B) and stems (S) of artichoke was studied. Fractions were isolated by means of a heat treatment followed by processing with sodium citrate buffer (S1, B1) or buffer/protease (S2, B2) or hemicellulase (S3, B3) or both enzymes (S4, B4). They were composed, mainly, by pectin (degree of methylation, DM ≤ 53%) and inulin. When dissolved in water (2.00% w/v) with Ca2+ (40 mg/g pectin), fractions were sensitive to the ion showing shear thinning flow, with initial yield stress in the case of B2, B3 or S3. Citrate buffer extracted fractions (B1, S1) showed the highest viscosities, whereas extraction with buffer and both enzymes (B4, S4) produced the least viscous fiber fractions. At rest assays revealed the formation of gel-like networks that were stronger, in general, in the presence of higher pectin and inulin content, homogalacturonan proportion, and low methylation degree. Leftovers of artichoke can be used to extract soluble dietary fiber fractions that might be utilized as natural thickeners and gelling agents in foods, pharmaceutical and cosmetics, helping to add value to raw materials and to close the bioeconomy loop in relation to this plant.

Modification of garlic skin dietary fiber with twin-screw extrusion process and in vivo evaluation of Pb binding

This study investigated the effects of a twin-screw extrusion-cooking process on the modification of garlic skin dietary fiber (DF) under optimal conditions (feed moisture 25%, extrusion temperature 170 °C and screw speed 170 rpm). The evaluation of the soluble dietary fiber (SDF) from the extruded garlic skin on the capacity of Pb binding was determined in vivo. Compared with the untreated garlic skin, the content of extruded garlic skin SDF increased from 5.31 ± 0.58% to 15.87 ± 0.88%. Scanning electron microscopy (SEM) and atomic force microscopy (AFM) images demonstrated that the macromolecules deteriorated to form smaller SDF fractions during extrusion. Moreover, differential scanning calorimetry (DSC) spectra showed the thermal stability of the extruded SDF was highly improved after extrusion. Additionally, in vivo experimental results indicated that the addition of extruded DF significantly reduced the Pb absorptivity of rats with exposed Pb concentrations at 20, 100 and 200 mg/kg. The findings showed that the extruded garlic skin DF has a positive effect on Pb binding.

Soluble dietary fiber fraction of Trigonella foenum graecum seeds prevent olanzapine induced metabolic syndrome in rats

Trigonella foenum graecum TF belongs to the family Fabaceae it has been from ancient time used as a spice and traditionally ethno pharmacological medicine for promoting digestion and reduce blood sugar levels in a diabetic patient in India In the present study soluble dietary fiber SDF was isolated from TF seeds and investigates the role of SDF of TF against olanzapine induced metabolic complications Metabolic syndrome was induced by oral administration of OLZ mg kg in rats for days Then rats were treated with OLZ and SDFF of TF at and mg kg po day and metformin as a standard mg kg po day SDF of TF treatment significantly decreased body weight gain feed and water intake blood glucose oral glucose tolerance test OGTT lipid profile liver enzymes uric acid and improved hemodynamic parameters antioxidant status and reduced histopathological changes caused by OLZ treatment in rats SDF of TF increased the satiety suppresses appetite and improved the glucose and lipid metabolism and antioxidant potential exert the beneficial role in olanzapine induced metabolic syndrome

Fractionation and characterisation of dietary fibre from blackcurrant pomace

The potential of blackcurrant pomace as a raw material for the extraction of dietary fibre was evaluated using two pomaces one sourced from the UK and one from Poland. A fractionation protocol was designed to isolate and subsequently quantify the soluble and insoluble dietary fibre fractions. Blackcurrant pomace and isolated pectins, hemicelluloses and celluloses were assessed by means of sugar compositional analysis, spectroscopy, size exclusion chromatography and dilute solution viscometry. The blackcurrant pomaces presented considerable amounts of dietary fibre with soluble fibre ranging from 25 to 30% w/w and insoluble dietary fibre accounting for about 47% w/w for both pomaces. Blackcurrant pomaces differed in the amount of extracted pectins with an almost two times higher pectin yield obtained from blackcurrant pomace sourced from Poland. The hemicellulosic polysaccharide content was 15% w/w whereas the amount of cellulosic fraction varied from 14 to 17% w/w. Pectins isolated from both blackcurrant pomaces were LM pectins with a degree of esterification in the range of 11–38%. The work has identified that dietary fibres obtained from blackcurrant pomace had desirable ratio of insoluble to soluble fibre and are a potential new source of dietary fibre.

Aggregation and rheological behavior of soluble dietary fibers from wheat bran

The present study assesses the aggregation behavior of wheat bran arabinoxylan-rich soluble dietary fiber (SDF) fractions with diverse molecular weight and substitution in order to provide useful information to prevent the formation of a block network. In the present work, dynamic and static light scattering, diffusing wave spectroscopy, small amplitude dynamic rheology, atomic force microscopy, and the water-holding and swelling capacities were evaluated to assess the SDF aggregation behavior induced by intrinsic and extrinsic factors. Furthermore, the rheological behavior was explained by the physically cross-linked or interpenetrating hydrocolloid network established during SDF self-aggregation, dependent on its molecular structure. The results indicated that the SDF fractions exhibiting a high molecular weight and a lower substitution degree and di-substituted ratio led to more significant aggregation due to the formation of disordered tangles coupled with a more solid-like behavior. The obtained information will prove useful for the development of more stable and compatible SDF fractions.

Interactions between soluble dietary fibers and wheat gluten in dough studied by confocal laser scanning microscopy

Four soluble dietary fiber (SDF) fractions characterized by major components of AXs, relatively narrow molecular weight distribution, different substituted ratio, and structure-sensitive parameter (ρ) were prepared from wheat bran. The fractions were added to wheat dough to determine the interactions between the dough's network and the SDF fractions relative to their physicochemical characteristics. Furthermore, a comprehensive study focusing on the dough texture characteristic, tensile properties, thermodynamic stability, and the microstructure was conducted by performing texture profile analysis (TPA), differential scanning calorimetry (DSC), and confocal laser scanning microscopy (CLSM) experiments. Additionally, an estimation function of the interactions parameters between the dough's network and the SDF fractions related to the factor molecular weight and ρ of the SDFs was established. The results indicated that the SDF fractions exhibiting a medium molecular weight, and a higher substitution degree and di-substituted ratio, were the most suitable fortifier providing benefits to the dough's qualities. Furthermore, the research methodology might support the high potential of SDF fractions as fortifier for flour-based products.

Soluble Dietary Fiber Fractions in Wheat Bran and Their Interactions with Wheat Gluten Have Impacts on Dough Properties.

Six soluble dietary fiber (SDF) fractions were prepared via stepwise ethanol precipitation from natural and fermented wheat bran. The chemical composition, molecular weight distribution, and glycosidic linkage and substitution pattern of each SDF fraction were elucidated by sugar analysis, periodate oxidation and Smith degradation, molecular determination, and 1H nuclear magnetic resonance (NMR) analysis. The impacts of SDF fractions on the rheological properties and morphologies of doughs were investigated by farinography, rheometry, and scanning electron microscopy (SEM) to clarify the relationship between the microstructural features of SDF fractions and the macroscopic properties of SDF-containing doughs. The interactions between SDF fractions and wheat glutens in doughs were further studied by confocal laser scanning microscopy (CLSM). The experimental results indicated that the SDF fraction with an intermediate molecular weight but a higher substitution degree and a larger disubstitution ratio was most compatible with the dough network and beneficial to dough quality.

GABA (γ-aminobutyric acid) production, antioxidant activity in some germinated dietary seeds and the effect of cooking on their GABA content

Germinated grains have been known as sources of Gamma-aminobutyric acid (GABA) that provide beneficial effects for human health. This study was aimed to investigate GABA production, dietary fiber, antioxidant activity, and the effect of cooking on GABA loss in germinated legumes and sesame. The highest GABA content was found in germinated mung bean, (0.8068 g kg-1, 24 h incubation) followed by germinated soybean, germinated black bean and soaked sesame. Beside GABA, dietary fiber content also increased in all grains during germination where the insoluble dietary fiber fractions were always found in higher proportions to soluble dietary fiber fractions. Our results also confirmed that germinated mung bean is a rich source of GABA and dietary fibers. Microwave cooking resulted in the smallest loss of GABA in mung bean and sesame, while steaming led to the least GABA content loss in soybean and black bean. Therefore microwave cooking and steaming are the most recommended cooking processes to preserve GABA in germinated legumes and sesame.

Impact of cooking and germination on phenolic composition and dietary fibre fractions in dark beans (Phaseolus vulgaris L.) and lentils (Lens culinaris L.)

The impact of cooking and germination on dietary fibre and phenolic compound composition was studied in beans (Phaseolus vulgaris L.) and lentils (Lens culinaris L.). An investigation on phenolic compounds in dietary fibre fractions was carried out due to the scarce literature on the behaviour of these compounds during legume processing. A general decrease in the concentration of insoluble and soluble fibre fractions were observed in processed bean and lentil flours, although an increase in the content of insoluble and soluble fibre fractions in sprouts and cooked beans, respectively, was found. Hydroxybenzoic and hydroxycinnamic compounds, flavan-3-ols, procyanidins, flavonols and flavones were identified in dietary fibre fractions in cooked and germinated beans and lentils. Phenolic compound constituents of the different dietary fibre fractions accounted from 73% to 97% in insoluble dietary fibre fraction (IDF) flours and from 3% to 25% in soluble dietary fibre fraction (SDF) in raw and processed bean and lentil flours. These processing techniques may produce positive changes in the dietary fibre and phenolic compound composition and its association could improve phytochemical and nutritional quality and maximize the health-promoting properties of legumes.

Short-chain fatty acid profiles from flaxseed dietary fibres after in vitro fermentation of pig colonic digesta: Structure–function relationship

Abstract Flaxseed (Linum usitatissimum L.) is rich in dietary fibres. There are four major soluble dietary fibre fractions, and their molecular structures have been characterised; however, the structure–function relationship on the short-chain fatty acid (SCFA) profiles is still unknown. SCFA profiles produced by in vitro fermentation of pig colonic digesta with soluble flaxseed dietary fibre fractions were determined by gas chromatography with psyllium arabinoxylans as the reference fibres. The results revealed that total SCFA production from all tested dietary fibres were significantly higher than negative control (NC) after 72 h fermentation. Acetic acid was the major SCFA produced, followed by propionic acid and butyric acid during 72 h fermentation. The acetic acid production from flaxseed kernel xyloglucans, and butyric acid production from flaxseed mucilage arabinoxylans were significantly higher than negative control (NC) after 48 h fermentation. Both psyllium and flaxseed mucilage arabinoxylans promoted butyric acid production more effectively than other tested dietary fibres during 48 h fermentation, while flaxseed kernel xyloglucans and flaxseed RG-I were more effective on promoting acetic acid production. The dietary fibre strucutre played major roles on promoting specific SCFAs, and the conformational characteristics might contribute to the difference of fermentability rates. Flaxseed dietary fibres were relatively slower fermentable dietary fibres as compared with psyllium fibres, and all flaxseed dietary fibres had higher level of total SCFA production than psyllium fibres after 72 h incubation. This research should further promotes the utilisation of flaxseed dietary fibres, and contributes to the optimisation of colonic health based on more balanced diets with both grain and oilseed.