Table 1.
Classification, sources and physicochemical characteristics of common dietary fibers, and intestinal microorganisms that can degrade them.
| Dietary fiber | Classification | Sources | Physicochemical characteristics |
Intestinal microorganisms | ||
|---|---|---|---|---|---|---|
| Solubility | Viscosity | Fermentability | ||||
| Arabinoxylan | Non-starch polysaccharides | Oats, wheat, rice | Medium | Medium | High | Roseburia, Bacteroides, Prevotella, Porphyromonas |
| Beta-glucan | Non-starch polysaccharides | Oat, barley, fungi, mushrooms | Medium | High | High | Lactobacillus, Enterococcus, Bifidobacterium |
| Beta-fructans | Non-starch polysaccharides | Chicory root, agave, artichoke | High | Low | High | Bifidobacterium, Lactobacillus, Streptococcus, Flavobacterium |
| Pectin | Non-starch polysaccharides | Fruits, vegetables, nuts | High | High | High | Dictyostelium, Bacillus, Pseudomonas |
| Inulin | Non-starch polysaccharides | Cereals, fruits, vegetables | Low | High | High | Bacteroides, Bifidobacterium |
| Galacto-oligosaccharide | Resistant oligosaccharides | Beans, peas, lentils | High | Low | High | Faecalibacterium prausnitzii |
| Resistant starch | Resistant starch | Raw fruits, vegetables | Low | Non-viscous | High | Bifidobacterium breve, Bifidobacterium adolescentis |
| Lignin | Lignin | Grains, vegetables | Insoluble | High | Low | Bjerkandera, Fomitopsis, Schizophyllum |