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Role of β-glucan content, molecular weight and phytate in the bile acid binding of oat β-glucan

Year of publication

2021

Authors

Mäkelä, Noora; Rosa-Sibakov, Natalia; Wang, Yu-Jie; Mattila, Outi; Nordlund, Emilia; Sontag-Strohm, Tuula

Abstract

<p>There is controversy about the role of viscosity and co-migrating molecules on the bile acid binding of beta-glucan. Thus, this study aimed to investigate the impact of β-glucan molecular weight and the content of both β-glucan and phytate on the mobility of bile acids by modelling intestinal conditions in vitro. Two approaches were used to evaluate factors underlying this binding effect. The first studied bile acid binding capacity of soluble β-glucan using purified compounds. Viscosity of the β-glucan solution governed mainly the mobility of bile acid since both a decrease in β-glucan concentration and degradation of β-glucan by enzyme hydrolysis resulted in decreased binding. The second approach investigated the trapping of bile acids in the oat bran matrix. Results suggested trapping of bile acids by the β-glucan gel network. Additionally, hydrolysis of phytate was shown to increase bile acid binding, probably due to better extractability of β-glucan in this sample.</p>
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Organizations and authors

University of Helsinki

Mäkelä Noora

Sontag-Strohm Tuula

Wang Yu-Jie

VTT Technical Research Centre of Finland Ltd

Nordlund Emilia Orcid -palvelun logo

Rosa-Sibakov Natalia

Mattila Outi

Publication type

Publication format

Article

Parent publication type

Journal

Article type

Original article

Audience

Scientific

Peer-reviewed

Peer-Reviewed

MINEDU's publication type classification code

A1 Journal article (refereed), original research

Publication channel information

Parent publication name

Food Chemistry

Volume

358

Article number

129917

​Publication forum

56253

​Publication forum level

2

Open access

Open access in the publisher’s service

Yes

Open access of publication channel

Partially open publication channel

License of the publisher’s version

CC BY

Self-archived

Yes

License of the self-archived publication

CC BY

Other information

Fields of science

Chemical sciences; Agricultural biotechnology; Other agricultural sciences; Chemical engineering

Keywords

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Internationality of the publisher

International

Language

English

International co-publication

No

Co-publication with a company

No

DOI

10.1016/j.foodchem.2021.129917

The publication is included in the Ministry of Education and Culture’s Publication data collection

Yes