The impact of oat structure and β-glucan on in vitro lipid digestion. (November 2017)

• Record Type: Journal Article
• Authors: Grundy, Myriam M.L.; Quint, Janina; Rieder, Anne; Ballance, Simon; Dreiss, Cécile A.; Cross, Kathryn L.; Gray, Robert; Bajka, Balazs H.; Butterworth, Peter J.; Ellis, Peter R.; Wilde, Peter J.
• Is Part Of: Journal of functional foods. Volume 38:Part A(2017)
• Page Start: 378
• Page End: 388
• Publication Date: 2017-11
• Subjects: BG1 oat β-glucan of high MW -- BG2 oat β-glucan of medium MW -- BG32 oat bran rich in β-glucan -- FFA free fatty acids -- MW molecular weight -- WPI whey protein isolates; Oat β-glucan -- Lipolysis -- In vitro digestion -- Viscosity -- Oat structure -- Molecular weight; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2017.09.011
• Languages: English
• ISSNs: 1756-4646

Abstract

Graphical abstract: The effect of oat β-glucan on lipid digestion relies on the delivery form of the polymer. Highlights: The structure of oat tissue is an important factor for determining its influence on ( in vitro ) lipid digestion. β-glucan release from oat cell walls during digestion was not complete. Processing of oats affects the rate and extent of lipolysis. Viscosity is not the only factor affecting lipolysis. Abstract: Oat β-glucan has been shown to play a positive role in influencing lipid and cholesterol metabolism. However, the mechanisms behind these beneficial effects are not fully understood. The purpose of the current work was to investigate some of the possible mechanisms behind the cholesterol lowering effect of oat β-glucan, and how processing of oat modulates lipolysis. β-Glucan release, and the rate and extent of lipolysis measured in the presence of different sources of oat β-glucan, were investigated during gastrointestinal digestion. Only a fraction of the original β-glucan content was released during digestion. Oat flakes and flour appeared to have a more significant effect on lipolysis than purified β-glucan. These findings show that the positive action of β-glucan is likely to involve complex processes and interactions with the food matrix. This work also highlights the importance of considering the structure and physicochemical properties of foods, and not just the nutrient content.