Does Dietary Fiber Affect the Levels of Nutritional Components after Feed Formulation?

Abstract

Studies on dietary fiber and nutrient bioavailability have gained an increasing interest in both human and animal nutrition. Questions are increasingly being asked regarding the faith of nutrient components such as proteins, minerals, vitamins, and lipids after feed formulation. The aim of this review is to evaluate the evidence with the perspective of fiber usage in feed formulation. The consumption of dietary fiber may affect the absorption of nutrients in different ways. The physicochemical factors of dietary fiber, such as fermentation, bulking ability, binding ability, viscosity and gel formation, water-holding capacity and solubility affect nutrient absorption. The dietary fiber intake influences the different methods in which nutrients are absorbed. The increase in the total fiber content of the diet may delay the glycemic response. Soluble fiber decreased blood glucose content whereas purified insoluble fiber has a little or no effect on the blood glucose levels after a meal. Dietary fiber and prebiotics influence the host animal well-being by regulating blood glucose or insulin levels, stool bulking effects, increasing the acidity of the gut, constructive synthesis of short chain fatty acids (SCFAs), decreasing intestinal transit time, stimulating the growth of intestinal microbes, and increasing blood parameters. Previous studies suggest that fiber affects the bioavailability of nutrients, and maintains the host wellness.

Long-Term Dietary Intake of Chia Seed Is Associated with Increased Bone Mineral Content and Improved Hepatic and Intestinal Morphology in Sprague-Dawley Rats

“…In our study, the histomorphometric analysis of the muscle layers and crypt of the small intestine of rats differed significantly comparing animals fed with chia and control diets. At least in part, these results may be associated with the type of fiber present in chia seeds, as previously discussed, due to the capacity of the soluble fiber of this seed to increase digestive motility [ 5 , 6 , 7 , 52 , 55 ]. A recent study described similar findings, comparing intestine morphology of Wistar rats fed with different dietary intakes of chia seeds for 28 days [ 43 ].…”

“…Moreover, the chia seed contains soluble fiber, which may have improved the time of food digestion and the absorption of nutrients by intestinal cells. The physical and chemical characteristics of soluble fiber may alter the absorption of food nutrients, such as fermentation, bulking and binding ability, viscosity and gel formation, water-holding capacity, and solubility [ 52 ]. Another aspect particularly associated with the chia diet that might have interfered with the different body weight phenotypes observed in the rats of our study is the potential of the chia seed, as a plant food, to regulate the intestinal microbiome.…”

Prebiotic effects of alfalfa (Medicago sativa) fiber on cecal bacterial composition, short-chain fatty acids, and diarrhea incidence in weaning piglets

“…[18][19][20] Recent ndings indicated that dietary ber can prevent intestinal diseases such as constipation, diarrhea, bowel diseases, and improve intestinal health in both humans and animal subjects. 10,21,22 Different dietary ber has benecial roles in gut microbial composition and function. Such benecial roles include SCFAs synthesis, decreased intestinal pH, and fecal bulkiness.…”

“…Such benecial roles include SCFAs synthesis, decreased intestinal pH, and fecal bulkiness. 1,21,23 It was reported that dietary ber may selectively modulate intestinal microbiota via the stimulation of constructive microbial species and the suppression of enteric bacterial species. 10,24 Dietary ber functions as a nutrient for intestinal microbiota and consequently motivates the growth of valuable intestinal bacteria, like Bidobacterium, which are involved in the reduction in cardiovascular disorders.…”

Structural Features, Modification, and Functionalities of Beta-Glucan

“…Viscous β-glucan solutions are able to act as stabilizers or thickeners in food formulations. However, the knowledge that the microstructure of the food does affect the bioavailability of nutrients [48] and how some dietary fibers, at high levels, reduce the bioavailability of nutrients [49], means highly viscous β-glucan may exhibit an antinutritional effect in food formulations.…”