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Article
Optimizing the Molecular Weight of Oat β-Glucan for in Vitro Bile Acid Binding and Fermentation
Journal of Agricultural and Food Chemistry
  • Hyun Jung Kim, Iowa State University
  • Pamela J. White, Iowa State University
Document Type
Article
Disciplines
Publication Date
9-28-2011
DOI
10.1021/jf202226u
Abstract

A previous study showed β-glucan with low molecular weight (MW, 1.56 × 105 g/mol) bound more bile acid and produced greater amounts of short-chain fatty acids (SCFA) than did β-glucan with high MW (Mn = 6.87 × 105 g/mol). In the current study, β-glucan extracted from oat flour was fractionated into six different MW levels (high MW, 7.09 × 105; low level 1 (L1), 3.48 × 105; L2, 2.42 × 105; L3, 1.61 × 105; L4, 0.87 × 105; and L5, 0.46 × 105 g/mol) and evaluated to find the optimum MW affecting in vitro bile acid binding and fermentation. The β-glucan fractions with 2.42 × 105–1.61 × 105 g/mol (L2 and L3) bound the greatest amounts of bile acid. After 24 h of fermentation, no differences were found in total SCFA formation among L1, L2, L3, and L4 fractions; however, the high MW and L5 MW fractions produced lower amounts of total SCFA. Thus, the optimum MW of β-glucan to affect both hypocholesterolemic and antitumorigenic in vitro effects was in the range of 2.42 × 105–1.61 × 105 g/mol. This MW range also was the most water-soluble among the MWs evaluated.

Comments

Posted with permission from Journal of Agricultural and Food Chemistry 59 (2011): 10322–10328, doi:10.1021/jf202226u. Copyright 2011 American Chemical Society.

Copyright Owner
American Chemical Society
Language
en
Date Available
2013-10-30
File Format
application/pdf
Citation Information
Hyun Jung Kim and Pamela J. White. "Optimizing the Molecular Weight of Oat β-Glucan for in Vitro Bile Acid Binding and Fermentation" Journal of Agricultural and Food Chemistry Vol. 59 Iss. 18 (2011) p. 10322 - 10328
Available at: http://works.bepress.com/pamela_white/6/