Non-Starch Polysaccharides: Revolutionizing Food and Health

Introduction: Non-starch polysaccharides (NSPs) are a group of complex carbohydrates found in natural sources. Unlike simple carbohydrates composed of one or two sugar units, NSPs are complex carbohydrates consisting of three or more sugars linked together.

- Hiba Rasmin, Amelia Keran D and Suresh Kumar P

They encompass a diverse range of polymeric carbohydrates that are distinct from starch. Due to their complex molecular structures and cross-linkages, NSPs cannot be digested by humans and monogastric animals. Instead, they contribute to the dietary fiber content of foods. NSPs are categorized into soluble and insoluble fractions, with each fraction having unique physiological effects in the body. Soluble NSPs, such as pectins and B-glucans, form gels or viscous solutions when mixed with water, while insoluble NSPs, like cellulose, act as bulking agents and provide mechanical stimulation to the gut.

While starch is the most common carbohydrate in our diet, NSPs make up the remaining carbohydrate polymers. They include cellulose, hemicellulose, gums, and mucilage. Although NSPs are not digested in the small intestine, some can be fermented by beneficial gut bacteria once they reach the large intestine. This fermentation process produces shortchain fatty acids, which have important health benefits. Overall, the inclusion of NSPs in our diet, through the consumption of fruits, vegetables, whole grains, and legumes, is crucial for maintaining a healthy digestive system and obtaining the benefits of dietary fiber. This article delves into the world of NSPs, exploring their types, sources, extraction methods, applications in the food industry, and their impact on human health.

Classification

NSPs can be classified into two broad categories based on their solubility: soluble NSPs and insoluble NSPs. These classifications are based on their behavior in water and their physiological effects in the human body.