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Article
Digestion Residues of Typical and High-β-Glucan Oat Flours Provide Substrates for in Vitro Fermentation
Journal of Agricultural and Food Chemistry
  • Sedat Sayar, Iowa State University
  • Jean-Luc Jannink, Iowa State University
  • Pamela J. White, Iowa State University
Document Type
Article
Disciplines
Publication Date
6-27-2007
DOI
10.1021/jf070240z
Abstract
In vitro fermentabilities of the oat flour digestion residues (ODR) from two commercial oat lines with 4.7 and 5.3% β-glucan and from two high-β-glucan experimental lines with 7.6 and 8.1% β-glucan were evaluated and compared with fermentations of lactulose, purified oat β-glucan (POBG), and purified oat starch (POS). Substrates were fermented by using an in vitro batch fermentation system under anaerobic conditions for 24 h. The progress of the fermentation was studied by following the change in pH of the fermentation medium, production of short-chain fatty acids (SCFA) and gases, and consumption of carbohydrates. The substrate from the flour with the greatest amount of β-glucan tended to have the greatest pH decline and the greatest total SCFA production. A significant correlation occurred between gas production and SCFA formation (R 2 = 0.89−0.99). Acetate was produced in the greatest amounts by all of the substrates except POBG, by which butyrate was produced in the greatest amount. More propionate and butyrate, but less acetate, were produced from high-β-glucan ODR. With the given fermentation conditions, >80% of the total carbohydrate was depleted by the bacteria after 24 h. Glucose was the most rapidly consumed carbohydrate among other available monosaccharides in the fermentation medium. Overall, the high-β-glucan experimental lines provided the best conditions for optimal in vitro gut fermentations.
Comments

Posted with permission from Journal of Agricultural and Food Chemistry 55 (2007): 5306–5311, doi:10.1021/jf070240z. Copyright 2007 American Chemical Society.

Copyright Owner
American Chemical Society
Language
en
Date Available
2013-10-30
File Format
application/pdf
Citation Information
Sedat Sayar, Jean-Luc Jannink and Pamela J. White. "Digestion Residues of Typical and High-β-Glucan Oat Flours Provide Substrates for in Vitro Fermentation" Journal of Agricultural and Food Chemistry Vol. 55 Iss. 13 (2007) p. 5306 - 5311
Available at: http://works.bepress.com/pamela_white/10/