Insoluble dietary fibre is often considered to be fermented slower and to a lesser extent in (models for) the colon than soluble dietary fibre. However these comparisons are typically made for fibre components of different composition. In the case of fibre from refined cereal flours, there is little difference in fibre composition between soluble and insoluble forms, so effects of solubility on fermentation can be tested without this confounding factor. For each of wheat, rye, and hull-less barley, soluble and insoluble fibre fractions from refined flour and models for baking and extrusion had comparable in vitro fermentation rates and extents, with similar levels of short chain fatty acid metabolites. This study suggests that there should be little difference in the large intestinal nutritional functionality of the soluble and insoluble fibre fractions from cereal grain flours, either unprocessed or after baking or extrusion processing.

中文翻译：

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可溶性和不溶性谷物粉膳食纤维的体外发酵气体动力学和终产物相似

通常认为不溶性膳食纤维在结肠（模型）中的发酵速度要慢于可溶性膳食纤维，并且在结肠中的程度较小。然而，这些比较通常是针对具有不同组成的纤维组分进行的。就精制谷物粉制得的纤维而言，可溶和不可溶形式之间的纤维组成差异不大，因此可以在没有这种混杂因素的情况下测试溶解度对发酵的影响。对于小麦，黑麦和无壳大麦，精制面粉中的可溶和不溶纤维部分以及烘焙和挤压模型在体外具有可比性发酵速率和程度，与短链脂肪酸代谢产物的水平相似。这项研究表明，谷物谷物粉中可溶和不可溶纤维部分的大肠营养功能，无论是未经加工的还是经烘烤或挤压加工的，其大肠营养功能均应相差无几。