In Vitro Bile Acid Binding of Flours from Oat Lines Varying in Percentage and Molecular Weight Distribution of β-GlucanJournal of Agricultural and Food Chemistry
AbstractTwo experimental high β-glucan oat (Avena sativa) lines (7.64 and 8.05%) and two traditional lines (4.77 and 5.26% β-glucan) were used to evaluate the effect of β-glucan quantity and molecular weight on bile acid (BA) binding. The oat flour samples were digested by an in vitro system that simulated human digestion. No significant differences among oat type were found in the overall β-glucan, starch, and pentosan digestibilities. Considering the standard, cholestyramine, as 100% bound, the relative BA binding for the oat flour samples on a dry matter basis was in the range of 7.5−14.8%, which is higher than the values determined for some other grains and plant materials in the literature. Although the high β-glucan flours bound a high amount of BA, no significant correlations were found between β-glucan content in the flours and BA binding. Significant correlations were found between BA binding and insoluble dietary fiber content. Partial hydrolysis with lichenase of the β-glucan molecules did not affect the BA binding. A summary of all data suggested that BA binding is a multicomponent-dependent process.
Copyright OwnerAmerican Chemical Society
Citation InformationSedat Sayar, Jean-Luc Jannink and Pamela J. White. "In Vitro Bile Acid Binding of Flours from Oat Lines Varying in Percentage and Molecular Weight Distribution of β-Glucan" Journal of Agricultural and Food Chemistry Vol. 53 Iss. 22 (2005) p. 8797 - 8803
Available at: http://works.bepress.com/pamela_white/14/