Gastrointestinal conditions influence the solution behaviour of cereal β-glucans in vitro.

2.50
Hdl Handle:
http://hdl.handle.net/10146/233313
Title:
Gastrointestinal conditions influence the solution behaviour of cereal β-glucans in vitro.
Authors:
Ulmius, Matilda; Adapa, Srimannarayana; Onning, Gunilla; Nilsson, Lars
Abstract:
The solution behaviour of β-glucans in a gastrointestinal model was investigated in order to explore the mechanisms explaining the physiological effects of the soluble fibre. Asymmetrical flow field-flow fractionation was used to determine the molar mass distribution, and in-line calcofluor labelling allowed specific detection of β-glucans in complex samples. When dispersed in water, weight-average molar mass (Mw) was determined to 1 × 106 g/mol for pure oat and barley β-glucans, and 200 × 106 g/mol for β-glucans in oat bran, indicating that the β-glucans were aggregating. Samples from the gastric digestion displayed disrupted aggregates, while samples from the small intestinal digestion contained re-formed aggregates. Additionally, the aggregates from pure β-glucans were considerably denser after intestinal digestion. This may be construed as gel-formation in the small intestine, which should be tested for its relevance to health effects. Our results signal the difficulties in predicting β-glucan activity in the gastrointestinal tract purely from analysis of the fibre-rich product.
Citation:
Food. Chem. 2012, 130 (3):536-540
Journal:
Food Chemistry
Issue Date:
Feb-2012
URI:
http://hdl.handle.net/10146/233313
DOI:
10.1016/j.foodchem.2011.07.066
Additional Links:
http://linkinghub.elsevier.com/retrieve/pii/S0308814611010272
Type:
Article
Language:
en
ISSN:
03088146
Sponsors:
This work was supported by a VINNOVA grant to G. Önning (No. 2004-02285), the Nordic Centre of Excellence on ‘Systems biology in controlled dietary interventions and cohort studies’, SYSDIET (No. 070014) and the EU project ECNIS2. Biomedical Nutrition is a member of NuGO.
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Full metadata record

DC FieldValue Language
dc.contributor.authorUlmius, Matildaen_GB
dc.contributor.authorAdapa, Srimannarayanaen_GB
dc.contributor.authorOnning, Gunillaen_GB
dc.contributor.authorNilsson, Larsen_GB
dc.date.accessioned2012-07-12T08:52:36Z-
dc.date.available2012-07-12T08:52:36Z-
dc.date.issued2012-02-
dc.identifier.citationFood. Chem. 2012, 130 (3):536-540en_GB
dc.identifier.issn03088146-
dc.identifier.doi10.1016/j.foodchem.2011.07.066-
dc.identifier.urihttp://hdl.handle.net/10146/233313-
dc.description.abstractThe solution behaviour of β-glucans in a gastrointestinal model was investigated in order to explore the mechanisms explaining the physiological effects of the soluble fibre. Asymmetrical flow field-flow fractionation was used to determine the molar mass distribution, and in-line calcofluor labelling allowed specific detection of β-glucans in complex samples. When dispersed in water, weight-average molar mass (Mw) was determined to 1 × 106 g/mol for pure oat and barley β-glucans, and 200 × 106 g/mol for β-glucans in oat bran, indicating that the β-glucans were aggregating. Samples from the gastric digestion displayed disrupted aggregates, while samples from the small intestinal digestion contained re-formed aggregates. Additionally, the aggregates from pure β-glucans were considerably denser after intestinal digestion. This may be construed as gel-formation in the small intestine, which should be tested for its relevance to health effects. Our results signal the difficulties in predicting β-glucan activity in the gastrointestinal tract purely from analysis of the fibre-rich product.en_GB
dc.description.sponsorshipThis work was supported by a VINNOVA grant to G. Önning (No. 2004-02285), the Nordic Centre of Excellence on ‘Systems biology in controlled dietary interventions and cohort studies’, SYSDIET (No. 070014) and the EU project ECNIS2. Biomedical Nutrition is a member of NuGO.en_GB
dc.language.isoenen
dc.relation.urlhttp://linkinghub.elsevier.com/retrieve/pii/S0308814611010272en_GB
dc.rightsArchived with thanks to Food Chemistryen_GB
dc.subjectβ-glucansen_GB
dc.subjectOat branen_GB
dc.subjectField-flow fractionationen_GB
dc.subjectGastrointestinal modelen_GB
dc.subjectCalcofluoren_GB
dc.subjectIn vitroen_GB
dc.titleGastrointestinal conditions influence the solution behaviour of cereal β-glucans in vitro.en
dc.typeArticleen
dc.identifier.journalFood Chemistryen_GB
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