Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Review
. 2025 Jul 11;14(14):2447.
doi: 10.3390/foods14142447.

Physicochemical and Functional Properties of Soluble and Insoluble Dietary Fibers in Whole Grains and Their Health Benefits

Pathumi Ariyarathna  1 , Patryk Mizera  2 , Jarosław Walkowiak  3 , Krzysztof Dziedzic  2   3
Affiliations
Review

Physicochemical and Functional Properties of Soluble and Insoluble Dietary Fibers in Whole Grains and Their Health Benefits

Pathumi Ariyarathna et al. Foods. .

Abstract

The growing global prevalence of non-communicable diseases (NCDs) is drawing an increasing amount of attention to the health-promoting potential of whole-grain dietary fibers. Whole grains are rich sources of both soluble dietary fiber (SDF) and insoluble dietary fiber (IDF), contributing distinct physicochemical properties and playing vital roles in promoting human health. This review provides a comprehensive analysis of the dietary fiber compositions of various whole grains, including wheat, oats, barley, rye, corn, sorghum, and rice, highlighting their structural characteristics, physiochemical properties, and associated health benefits. The physicochemical properties of dietary fibers, such as solubility, water- and oil-holding capacity, viscosity, swelling ability, and bile-acid-binding capacity, contribute significantly to their technological applications and potential health benefits, particularly in the prevention of NCDs. Although there is growing evidence supporting their health benefits, global whole-grain intake remains below recommended levels. Therefore, promoting whole-grain intake and developing fiber-rich functional foods are essential for enhancing public health and preventing chronic diseases. Future research should focus on enhancing the bioavailability and functionality of whole-grain dietary fibers, optimizing the methods by which they are extracted, and exploring their potential applications in the food and pharmaceutical industries.

Keywords: dietary fiber; non-communicable diseases; physicochemical properties; whole grains.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Structure of wheat grain.
Figure 2
Figure 2
Insoluble and soluble dietary fiber present in whole grains.
Figure 3
Figure 3
Health benefits of whole-grain dietary fibers.
See this image and copyright information in PMC

References

    1. Zhang S., Xu X., Cao X., Liu T. The Structural Characteristics of Dietary Fibers from Tremella Fuciformis and Their Hypolipidemic Effects in Mice. Food Sci. Hum. Wellness. 2023;12:503–511. doi: 10.1016/j.fshw.2022.07.052. - DOI
    1. Prasadi N.P.V., Joye I.J. Dietary Fiber from Whole Grains and Their Benefits on Metabolic Health. Nutrients. 2020;12:3045. doi: 10.3390/nu12103045. - DOI - PMC - PubMed
    1. Fu J., Zheng Y., Gao Y., Xu W. Dietary Fiber Intake and Gut Microbiota in Human Health. Microorganisms. 2022;10:2507. doi: 10.3390/microorganisms10122507. - DOI - PMC - PubMed
    1. European Commission Whole Grain. Health Promotion and Disease Prevention Knowledge Gateway. [(accessed on 14 November 2023)]. Available online: https://knowledge4policy.ec.europa.eu/health-promotion-knowledge-gateway....
    1. Micha R., Khatibzadeh S., Shi P., Andrews K.G., Engell R.E., Mozaffarian D. Global, Regional and National Consumption of Major Food Groups in 1990 and 2010: A Systematic Analysis Including 266 Country-Specific Nutrition Surveys Worldwide. BMJ Open. 2015;5:e008705. doi: 10.1136/bmjopen-2015-008705. - DOI - PMC - PubMed

LinkOut - more resources