Polysaccharides, non-starch

Annison, G. Trimble, R. P. Topping, D. L. (1995). Feeding Australian acacia gums and gum arabic leads to non-Starch polysaccharide accumulation in the cecum of rats. Journal of Nutrition, Vol. 125, No.2, (February 1995), pp. 283-292, ISSN 0022-3166. 

VAUGELADE P, HOEBLER C, BERNARD F, GUILLON F, LAHAYE M, DUEE P H, DARCY-VRILLON B (2000) Non-Starch polysaccharides extracted from seaweed can modulate intestinal absorption of glucose and insulin response in the pig. Reprod Nutr Dev. 40 33-47. 

Within the gut, oxidative damage may be prevented by phytic acid, obtained from cereals and vegetables (Graf et al., 1987), and by soluble non-starch polysaccharides like pectin (Kohen et al., 1993). The use of antioxidant vitamins in the treatment of inflammatory bowel disease has also been su ested (Evans et al., 1990). 

Englyst HN, Bingham SA, Runswick SA, Collinson E and Cummings JH. 1988. Dietary fibre (non-starch polysaccharides) in fruit, vegetables and nuts. J Hum Nutr Diet 1 247-286. 

Englyst HN and Cummings JH. 1988. Improved method for measurement of dietary fiber as non-starch polysaccharides in plant foods. JAOAC 71 808-814. 

Englyst, H.N. and Cummings, J.H. (1984) Simplified method for the measurement of total non-starch polysaccharides by gas-liquid chromatography of constituent sugars as alditol acetates. Analyst 109, 937-942. 

Gelissen, I. C., and M. A. Eastwood. Taurocholic acid adsorption during non-starch polysaccharide fermentation an in vitro study. Brit J Nutr 1995 74(2) 221-228. 

Longland, A. ., M. K. Theodorou, R. Sanderson, S. J. Lister, C. J. Powell, and P. Morris. 1995. Non-starch polysaccharide composition and in vitro fermentability of tropical forage legumes varying in phenolic content. Anim. Feed Sci. Technol. 55 ... 

In the UK fibre is defined as non-starch polysaccharides (NS P) and for consistency the Englyst analytical method has been adopted (Englyst and Cummings, 1988). 

Fibre drinks, containing both soluble and insoluble fibres (non-starch polysaccharides). These drinks add bulk to the diet and increase stool weight (a low stool weight is associated with an increased risk of bowel cancer and gall stones). Fibre also binds cholesterol (a risk factor for heart disease), thus reducing its adsorption from the intestine. To support a claim, the quantity of drink consumed in a day must provide at least 3 g of fibre, i.e. one-sixth of the recommended daily allowance of 18 g. 

Rao, M. V. S. S. T. S. and Muralikrishna, G. (2001). Non-starch polysaccharides and bound phenolic adds from native and malted finger millet (ragi, Eleusine coracana, Indaf-15). Food Chem. TL, 187-192. 

Rao, R. S. P. and Muralikrishna, G. (2004a). Non-starch polysaccharide-phenolic acid complexes from native and germinated cereals and millet. Food Chem. 82, 527-531. 

Choct, M., Hughes, R., Trimble, R.P., Angkanapom, K. and Annison, G. (1995) Non-starch polysaccharide-degrading enzymes increase the performance of broiler chickens fed wheat of low apparent metabolizable energy. Journal of Nutrition 125, 485-492. 

Topping, D. L. (1994). Physiological aspects of non-starch polysaccharides and resistant starch. International Food Hydrocolloid Conference, Ohio State University, Sept. 6-10, Columbus, OH. 

Another group of polysaccharides consists of gums and mucilages, which do not dissolve in water but swell. On hydrolysis they give both pentoses and hexoses and also uronic acids, which are formed by oxidation of the aldehyde function of the basic sugar. These are also referred to as non-starch polysaccharides, or soluble fibres. See chapter VII for more details. 

Other organic fiber products which are mostly used in foods as dietary ballast additives are made from wheat, oats, tomato, apples, and citrus. Such dietary fibers are non-starch polysaccharides obtained from cell walls only, which can not be broken down by the digestive enzymes of the human organism and, therefore, constitute inert ballast materials. Color, taste, and odor relate to the fiber source. Unlike cereal brans or dietary fibers derived from, for example, sugar beets, which are often rejected by consumers because of their specific taste, wheat, oat, tomato, apple, and citrus fibers offer physiological properties that are much more readily accepted. 

Irish, G.G. D. Balnave. Non-starch polysaccharides and broiler performance on diets containing soyabean meal as the sole protein concentrate. Aust.J. Agric. Res. 1993, 44, 1483—1499. 

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