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Article
In Vitro Bile Acid Binding Activity within Flour Fractions from Oat Lines with Typical and High β-Glucan Amounts
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
Publication Date
7-12-2006
DOI
10.1021/jf060384y
Abstract

Whole flours from four oat lines with different amounts of β-glucan (4.8−8.1%) were examined for their antioxidant activity and total phenolic and lignin concentrations. These data, along with the β-glucan percentages, were compared with bile acid (BA) binding. Only the lignin concentrations of the flours significantly (P < 0.01) correlated with the BA binding values. The oat flours also were fractionated into bran, protein concentrate, starch, layer above starch, and soluble β-glucan (SBG)-free flour, and their BA binding capacities were evaluated. The bran fractions were the only fractions that bound greater BA than did the whole oat flours on dry matter basis. Extraction of the soluble β-glucan to create the SBG-free flour significantly (P < 0.01) decreased the BA binding of the remaining flour. These data suggest that BA binding of the oat flours involves the synergistic interactions of the oat components, with β-glucan and lignin (insoluble fiber) having a great impact.

Comments

Posted with permission from Journal of Agricultural and Food Chemistry 54 (2006): 5142–5148, doi:10.1021/jf060384y. Copyright 2006 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. "In Vitro Bile Acid Binding Activity within Flour Fractions from Oat Lines with Typical and High β-Glucan Amounts" Journal of Agricultural and Food Chemistry Vol. 54 Iss. 14 (2006) p. 5142 - 5148
Available at: http://works.bepress.com/pamela_white/12/