In vitro bile acid binding activity within flour fractions from oat lines with typical and high beta-glucan amounts.
Whole flours from four oat lines with different amounts of beta-glucan (4.8-8.1%) were examined for their antioxidant activity and total phenolic and lignin concentrations. These data, along with the beta-glucan percentages, were compared with bile acid (BA) binding. Only the lignin concentrations of the flours significantly (P < 0.01) correlated with the BA binding values. The oat flours also were fractionated into bran, protein concentrate, starch, layer above starch, and soluble beta-glucan (SBG)-free flour, and their BA binding capacities were evaluated. The bran fractions were the only fractions that bound greater BA than did the whole oat flours on dry matter basis. Extraction of the soluble beta-glucan to create the SBG-free flour significantly (P < 0.01) decreased the BA binding of the remaining flour. These data suggest that BA binding of the oat flours involves the synergistic interactions of the oat components, with beta-glucan and lignin (insoluble fiber) having a great impact.
Sayar
Sedat
S
Department of Food Science and Human Nutrition and Department of Agronomy, Iowa State University, Ames, Iowa 50011, USA.
Jannink
Jean-Luc
JL
White
Pamela J
PJ
D000975:Antioxidants / Q000032:analysis; D018554:Avena / Q000737:chemistry*; D001647:Bile Acids and Salts / Q000378:metabolism*; D005433:Flour / Q000032:analysis*; D008031:Lignin / Q000032:analysis; D010636:Phenols / Q000032:analysis; D047071:beta-Glucans / Q000032:analysis*
D000975:Antioxidants; D001647:Bile Acids and Salts; D010636:Phenols; D047071:beta-Glucans; D008031:Lignin