Gastrointestinal release of β-glucan and pectin using an in vitro method.

2.50
Hdl Handle:
http://hdl.handle.net/10146/233891
Title:
Gastrointestinal release of β-glucan and pectin using an in vitro method.
Authors:
Ulmius, Matilda; Johansson-Persson, Anna; Nordén, Tina Immerstrand; Bergenstahl, Bjorn; Onning, Gunilla
Abstract:
The release of soluble dietary fiber is a prerequisite for viscous effects and hence beneficial health properties. A simple in vitro method was adapted to follow the release during gastrointestinal digestion, and the percentage of solubilized fiber was measured over time. β-Glucan from oat bran was mainly released during gastric digestion while the release of pectin from sugar beet fiber continued in the small intestine. Unmilled fractions of sugar beet fiber released more soluble fiber than oat bran flakes, probably due to the porous structure of sugar beet fiber as a result of manufacturing processes, but also due to differences in source. Milling to smaller fiber particles significantly improved releasability (from 20 to 55% released β-glucan and from 50 to 70% released pectin, respectively, after digestion). When milled fibers were included in individual food matrices, the release was reduced by protein and starch matrices (5% β-glucan and 35% pectin released, respectively) and slowed by fat (45% β-glucan and 60% pectin released). This may result in a too low or too late release in the upper small intestine to be able to interfere with macronutrient uptake. The method may be suitable for predicting the gastrointestinal release of soluble dietary fibers from food matrices in the development of healthy food products.
Citation:
Cereal Chem. 2011, 88 (4):385-390
Journal:
Cereal Chemistry
Issue Date:
Jul-2011
URI:
http://hdl.handle.net/10146/233891
DOI:
10.1094/CCHEM-11-10-0169
Additional Links:
http://cerealchemistry.aaccnet.org/doi/abs/10.1094/CCHEM-11-10-0169
Type:
Article
Language:
en
ISSN:
0009-0352
Sponsors:
This work was supported by a VINNOVA grant to G. Önning (project number 2004-02285), the Nordic Centre of Excellence on “Systems biology in controlled dietary interventions and cohort studies”, SYSDIET (number 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.authorJohansson-Persson, Annaen_GB
dc.contributor.authorNordén, Tina Immerstranden_GB
dc.contributor.authorBergenstahl, Bjornen_GB
dc.contributor.authorOnning, Gunillaen_GB
dc.date.accessioned2012-07-16T10:18:36Z-
dc.date.available2012-07-16T10:18:36Z-
dc.date.issued2011-07-
dc.identifier.citationCereal Chem. 2011, 88 (4):385-390en_GB
dc.identifier.issn0009-0352-
dc.identifier.doi10.1094/CCHEM-11-10-0169-
dc.identifier.urihttp://hdl.handle.net/10146/233891-
dc.description.abstractThe release of soluble dietary fiber is a prerequisite for viscous effects and hence beneficial health properties. A simple in vitro method was adapted to follow the release during gastrointestinal digestion, and the percentage of solubilized fiber was measured over time. β-Glucan from oat bran was mainly released during gastric digestion while the release of pectin from sugar beet fiber continued in the small intestine. Unmilled fractions of sugar beet fiber released more soluble fiber than oat bran flakes, probably due to the porous structure of sugar beet fiber as a result of manufacturing processes, but also due to differences in source. Milling to smaller fiber particles significantly improved releasability (from 20 to 55% released β-glucan and from 50 to 70% released pectin, respectively, after digestion). When milled fibers were included in individual food matrices, the release was reduced by protein and starch matrices (5% β-glucan and 35% pectin released, respectively) and slowed by fat (45% β-glucan and 60% pectin released). This may result in a too low or too late release in the upper small intestine to be able to interfere with macronutrient uptake. The method may be suitable for predicting the gastrointestinal release of soluble dietary fibers from food matrices in the development of healthy food products.en_GB
dc.description.sponsorshipThis work was supported by a VINNOVA grant to G. Önning (project number 2004-02285), the Nordic Centre of Excellence on “Systems biology in controlled dietary interventions and cohort studies”, SYSDIET (number 070014), and the EU project ECNIS2. Biomedical Nutrition is a member of NuGO.en_GB
dc.language.isoenen
dc.relation.urlhttp://cerealchemistry.aaccnet.org/doi/abs/10.1094/CCHEM-11-10-0169en_GB
dc.rightsArchived with thanks to Cereal Chemistryen_GB
dc.subjectDietary fiberen_GB
dc.subjectβ-glucansen_GB
dc.subjectPectinen_GB
dc.subjectOat branen_GB
dc.subjectGastric digestionen_GB
dc.subjectIn vitroen_GB
dc.titleGastrointestinal release of β-glucan and pectin using an in vitro method.en
dc.typeArticleen
dc.identifier.journalCereal Chemistryen_GB
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