FibrEfects (2009-2012)

Grain fibre modification for gut-mediated health effects

Epidemiological studies have repeatedly shown that diets rich in whole grain foods reduce the risk of type-2 diabetes and cardiovascular disease. Dietary fibre complex of grain has been suggested as one of the main constituents behind the protective effects of wholegrain.

Cereal foods are the most important dietary fibre source in Finland, and there are both consumer demand and public health interest to deliver more fibre-rich foods to specific consumer groups. The palatability of the fibre-rich products still limits their consumption. Both texture and flavour of cereal bran pose technological demands for incorporation of the dietary fibre in foods.

This project develops processing methods of grain dietary fibre so as to improve technological functionality and intestinal fermentation properties and gut-mediated health effects of the fibre. Emphasis is laid on effects of grain cell wall composition and structure on interactions with gut microbiota, polyphenol bioavailability and immunomodulatory and inflammatory responses. The results benefit development of new functional fibre ingredients and facilitate use of Finnish grain raw material in promotion of consumer health.

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