title: In vitro bile acid binding of flours from oat lines varying in percentage and molecular weight distribution of beta-glucan.
abstract: Two experimental high beta-glucan oat (Avena sativa) lines (7.64 and 8.05%) and two traditional lines (4.77 and 5.26% beta-glucan) were used to evaluate the effect of beta-glucan quantity and molecular weight on bile acid (BA) binding. The oat flour samples were digested by an in vitro system that simulated human digestion. No significant differences among oat type were found in the overall beta-glucan, starch, and pentosan digestibilities. Considering the standard, cholestyramine, as 100% bound, the relative BA binding for the oat flour samples on a dry matter basis was in the range of 7.5-14.8%, which is higher than the values determined for some other grains and plant materials in the literature. Although the high beta-glucan flours bound a high amount of BA, no significant correlations were found between beta-glucan content in the flours and BA binding. Significant correlations were found between BA binding and insoluble dietary fiber content. Partial hydrolysis with lichenase of the beta-glucan molecules did not affect the BA binding. A summary of all data suggested that BA binding is a multicomponent-dependent process.
authors.affiliation: Departments of Food Science and Human Nutrition and Agronomy, Iowa State University, Ames, IA 50011, USA.
authors.forename: Sedat
authors.initials: S
authors.lastname: Sayar
authors.forename: Jean-Luc
authors.initials: JL
authors.lastname: Jannink
authors.forename: Pamela J
authors.initials: PJ
authors.lastname: White
mesh_terms: D018554:Avena / Q000737:chemistry*; D001647:Bile Acids and Salts / Q000378:metabolism*; D004063:Digestion; D005433:Flour / Q000032:analysis*; D006868:Hydrolysis; D008970:Molecular Weight; D047071:beta-Glucans / Q000032:analysis* / Q000737:chemistry*
chemical_list: D001647:Bile Acids and Salts; D047071:beta-Glucans