CODEX COMMITTEE ON FOODS FOR SPECIAL NUTRITION AND DIETARY USES (CCFSNDU) - Dietary Fibre Definition -
Effort started in 1993 Member Driven Bottom Up Definition Development Driven in Recent Years by
Sweden France
27th Session of the Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSD; ALINORM 06/29/26), Bonn Germany, 21-25th November, 2005 (proposed): Dietary fibre means carbohydrate polymers with a degree of polymerization (DP) not lower than 3 which are neither digested nor absorbed in the small intestine. A degree of polymerization not lower than 3 is intended to exclude mono- and disaccharides. It is not intended to reflect the average DP of the mixture. Dietary fibre consists of one or more of: Edible carbohydrate polymers naturally occurring in the food as consumed; Carbohydrate polymers which have been obtained from raw materials by physical, enzymatic or chemical means; Synthetic carbohydrate polymers.
Coined the term dietary fibre as a shorthand term for the non-digestible constituents of plants that make up the cell wall, e.g. cellulose, hemicellulose and lignin. The dietary fibre hypothesis - an inverse relationship between dietary fibre consumption and the incidence of colon cancer and heart disease. Dietary Fibre - the remnants of plant components that are resistant to hydrolysis by human alimentary enzymes - a physiological / botanical description. Components covered included cellulose, hemicellulose, lignin and associated minor substances such as waxes, cutin and suberin. Edibility was implied. Broadened the dietary fiber definition to become primarily a physiological definition (based on edibility and resistance to digestion).
Trowell (1972)
Burkitt (1972)
Trowell (1976)
AOAC Method 985.29: - does not measure non-digestible oligosaccharides (NDO). - resistant starch (RS) is not completely measured. An international survey of scientists in 1993 showed that: - 65% of the respondents favoured the inclusion of NDO, and - 80% favoured inclusion of RS. This led to the development of methods for the measurement of : 1. Specific NDO such as: Fructo-oligosaccharides (FOS), Galacto-oligosaccharides, and Starch/glucose derived resistant oligosaccharides such as Fibersol 2 and Polydextrose. 2. Resistant starch
Inulin
FOS
Resistant Starch
-Galacto-oligosaccharides
(AOAC Method 2001.02)
Raffinose/Stachyose Polydextrose
(AOAC Method 2000.01)
Inulin
FOS
Fibersol 2
(AOAC Method 2001.03)
Pectin Arabinogalactan
Resistant Starch
(AOAC Method 2002.02)
for the measurement of total dietary fibre (including resistant starch), non-digestible oligosaccharides and available carbohydrates.
Anal. Bioanal. Chem. 389: 291-308.
Inulin
FOS
Pectin Arabinogalactan
Resistant Starch
Glucose
Glucose determination
Glucose determination
Non-Resistant Starch
Resistant Starch
Source of Starch
RS (in vivo)
RS (in vitro methods/results) (AOAC 2002.02) Champ 77.7 52.8 29.6 11.2 4.3 17.1 57.0 Englyst 66.5 71.4 30.5 10.6 3.9 17.1 63
Native potato Native Amylomaize Retrog. Amylomaize Bean Flakes Corn Flakes Canned Beans ActiStar
Values are presented as a percentage of the total starch content of the sample. All data except that of McCleary and values for ActiStarR, are from Champ et al. [Advanced Dietary Fibre Technology, Blackwell Scientific Press (2000)].
Method Performance for the Measurement of Resistant Starch (AOAC Method 2002.02; AACC Method 32-40.)
Sample Hylon VII (HAMS) Green banana Native potato starch CrystaLean (Retrograded HAMS) ActiStarR RS Kidney Beans (canned) Corn Flakes Regular Maize Starch Labs 37 36 35 34 36 35 34 36 Mean Resistant Starch %(as is basis) 46.29 43.56 63.39 39.04 48.28 4.66 2.20 0.67 RSDr % 4.12 3.18 4.20 1.97 2.32 2.42 3.43 21.4 RSDR % 8.37 8.47 5.94 5.13 5.83 4.58 10.9 44.8
Add 40 mL of 50 mM Na Maleate buffer, pH 6.0 (+ CaCl2) containing purified pancreatic -amylase + amyloglucosidase. Incubate in shaking water bath at 37oC for 16 h. Add 2.5 mL 10 % Trizma Base to adjust pH to ~ 8.0. Incubate at 100oC for 20 min. Cool to ~ 60oC. Add 0.1 mL protease Incubate at 60oC for 30 min. Cool to room temp. Add 2.5 mL of 1 M HCl (to adjust pH to ~ 4.5). Remove 1 mL for Available CHO Determination Add 4 volumes of ethanol, stir, store at room temp for 1 h, then filter.
HMWDF/RS Determination
NDO Determination
Resistant Starch Determined by AOAC 2002.02 and the Codex Definition Method (in Bottles)
AOAC 2002.02
Native Potato Starch Hylon VII Novelose 240 Hi Maize 1043 CrystaLean Pinto Beans (dry milled) Novelose 330 Amylose (potato) Haricot Beans (dry milled) Red Kidney Beans Red Lentils Flagelot beans (freeze-dried) Cooked/Cooled Potato Corn flakes Regular maize starch 64.9 50.0 48.4 41.0 39.8 39.4 38.8 38.2 36.9 5.0 7.6 5.3 4.0 2.2 0.5
TDF Determined by AOAC 2002.02 and the Codex Definition Method (in Bottles)
Sample Details
-Glucan Casein Pectin Wheat Starch Larch Arabinogalactan High Amylose Maize Starch
TDF Determined by AOAC 2002.02 and the Codex Definition Method (in Bottles)
Sample Details
Hylon VII Novelose 240 Novelose 330 ActistarR Green Banana Native Potato Starch Red Kidney Beans Cooked/Cooled Potato Red Lentils Pinto Beans (dry milled) Haricot Beans (dry milled) Regular Maize Starch
Add 40 mL of 50 mM Na Maleate buffer, pH 6.0 (+ CaCl2) containing purified pancreatic -amylase + amyloglucosidase. Incubate in shaking water bath at 37oC for 16 h. Add 2.5 mL 10 % Trizma Base to adjust pH to ~ 8.0. Incubate at 100oC for 20 min. Cool to ~ 60oC. Add 0.1 mL protease Incubate at 60oC for 30 min. Cool to room temp. Add 2.5 mL of 1 M HCl (to adjust pH to ~ 4.5).
+ Sorbitol
Add 4 volumes of ethanol, stir, store at room temp for 1 h, then filter.
HMWDF/RS Determination
NDO Determination
Measurement of NDO
Aqueous incubation solution following enzyme incubations: 1. Add sorbitol standard solution 2. Add 227 mL of ethanol, mix thoroughly, allow precipitate to form. 3. Filter through celite. 4. Concentrate filtrate by rotary evaporation. 5. Deionise the solution on a mixed bed resin [Amberlite IRA 900 (OH-) plus Amberlite 200 C (H+)]. 7. Concentrate the eluate and washings and adjust the volume to 10 mL. 8. Analyse the solution by HPLC using a Waters Sugar-PakR column
Determination of D-Glucose, D-Fructose and D-Galactose by HPLC: Area Under the Curve Relative to D-Sorbitol Standard
Collaborative Study: CODEX Definition Method (AOAC International/AACC International) Coordinators: Barry V. McCleary, Megazyme International Ireland Jon DeVries, Medallion Laboratories/General Mills Gerry Cohen, KRAFT Foods Jeanne Rader, US Food and Drug Administration Leon Prosky, Retired-US Food and Drug Administration David Mugford, Retired-Australian Bread Research Inst. Kazuhiro Okuma-Matsutani Martine Champ-University of Nantes Funding of Interlaboratory Study:
Kellogg Company KRAFT Foods Tate & Lyle Collaborating laboratories
Study Design
8 Food Matrices Blind Duplicates 20 Laboratories requested/received samples
Matrices
Whole Grains Bread Haricot Beans Carrots (Freeze Dried) Brocolli Resistant Starch Red Kidney Beans All Bran Whole Wheat Pasta
Current Status
Laboratories performed well on the initial ruggedness test (6 samples). Approximately 1/3 of labs have returned the data from the collaborative study. Performance results are comparable to those obtained with the current Official Method(s) of Analysis (e.g. AOAC 985.29).