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>
Show moreOrganizations and authors
Publication type
Publication format
Article
Parent publication type
Journal
Article type
Original article
Audience
ScientificPeer-reviewed
Peer-ReviewedMINEDU's publication type classification code
A1 Journal article (refereed), original researchPublication channel information
Journal
Parent publication name
Volume
358
Article number
129917
ISSN
Publication forum
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