The Effects of Soluble Dietary Fibers on Glycemic Response: An Overview and Futures Perspectives

Abstract

The properties of each food, composition, and structure affect the digestion and absorption of nutrients. Dietary fiber (DF), especially viscous DF, can contribute to a reduction in the glycemic response resulting from the consumption of carbohydrate-rich foods. Target and control of postprandial glycemic values are critical for diabetes prevention and management. Some mechanisms have been described for soluble DF action, from the increase in chyme viscosity to the production of short-chain fatty acids resulting from fermentation, which stimulates gastrointestinal motility and the release of GLP-1 and PYY hormones. The postprandial glycemic response due to inulin and resistant starch ingestion is well established. However, other soluble dietary fibers (SDF) can also contribute to glycemic control, such as gums, β-glucan, psyllium, arabinoxylan, soluble corn fiber, resistant maltodextrin, glucomannan, and edible fungi, which can be added alone or together in different products, such as bread, beverages, soups, biscuits, and others. However, there are technological challenges to be overcome, despite the benefits provided by the SDF, as it is necessary to consider the palatability and maintenance of their proprieties during production processes. Studies that evaluate the effect of full meals with enriched SDF on postprandial glycemic responses should be encouraged, as this would contribute to the recommendation of viable dietary options and sustainable health goals.

Kidney Bean Substitution Ameliorates the Nutritional Quality of Extruded Purple Sweet Potatoes: Evaluation of Chemical Composition, Glycemic Index, and Antioxidant Capacity

“…An increase in protein and fiber contents is preferable in terms of the nutritional quality of products. A low-fiber diet has significantly contributed to the growing number of non-communicable diseases [ 25 , 26 ]. Moreover, muscle mass and fat mass in the body complement each other.…”

The effects of high‐pressure, enzymatic, and high‐pressure‐assisted enzymatic treatment on the properties of soluble dietary fibers and their use in jelly prepared with grape waste extract

“…In addition, as indigestible macromolecules such as SDF leave the stomach late, they cause gastric emptying to occur more slowly. For this reason, it can slow down insulin release by preventing the rapid rise of blood sugar after meals (Giuntini et al., 2022). Compared with insoluble DF, SDF can be more easily metabolized (fermented) by microorganisms in the intestine, thereby increasing the production of beneficial and functional metabolites (Guan et al., 2021).…”

Grape Pomace as a Cardiometabolic Health-Promoting Ingredient: Activity in the Intestinal Environment

“…The insoluble fraction can increase the bulk of the stool and promote food movement through the digestive tract, reducing the time available for nutrient absorption [ 25 ]. In contrast, soluble fiber can form a gel-like substance in the gut, leading to delayed gastric emptying and slower nutrient absorption [ 26 ]. While this effect can be beneficial for regulating blood sugar levels, it may also limit the bioavailability of some nutrients.…”