In vitro study for investigating the impact of decreasing the molecular weight of oat bran dietary fibre components on the behaviour in small and large intestine

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Rosa-Sibakov , N , Mäkelä , N , Aura , A-M , Sontag-Strohm , T & Nordlund , E 2020 , ' In vitro study for investigating the impact of decreasing the molecular weight of oat bran dietary fibre components on the behaviour in small and large intestine ' , Food & Function , vol. 11 , no. 7 , pp. 6680-6691 . https://doi.org/10.1039/D0FO00367K

Title: In vitro study for investigating the impact of decreasing the molecular weight of oat bran dietary fibre components on the behaviour in small and large intestine
Author: Rosa-Sibakov, Natalia; Mäkelä, Noora; Aura, Anna-Marja; Sontag-Strohm, Tuula; Nordlund, Emilia
Contributor organization: Department of Food and Nutrition
Grain Technology
Staff Services
Tuula Sontag-Strohm / Principal Investigator
Food Sciences
Date: 2020-07-01
Language: eng
Number of pages: 12
Belongs to series: Food & Function
ISSN: 2042-6496
DOI: https://doi.org/10.1039/D0FO00367K
URI: http://hdl.handle.net/10138/326651
Abstract: The objective of this work was to evaluate the role of beta-glucan molecular weight (M-w) and the presence of other carbohydrates on the physiological functionality of oat branviaanin vitrodigestion study. A complete approach using three differentin vitrodigestion models (viscosity of the small intestine digest, reduction of bile acids and on-line measurement of gas evolution) was used to predict the physiological functionality of enzymatically modified oat bran concentrate (OBC). OBC was enzymatically treated with two beta-glucanase preparations at three different levels in order to specifically decrease beta-glucanM(w)(Pure: purified beta-glucanase) or beta-glucan and other cell wall polysaccharides (Mix: commercial food-grade cell wall degrading enzyme preparation). TheM(w)of beta-glucan in OBC was tailored to high (1000 kDa), medium (200-500 kDa) and low (
Subject: ARABINOXYLAN-OLIGOSACCHARIDES
BARLEY
BETA-GLUCAN
BILE-ACID-BINDING
DIGESTION
FERMENTATION
FRACTIONS
LIPIDS
SERUM LDL-CHOLESTEROL
WHEAT
416 Food Science
Peer reviewed: Yes
Rights: cc_by_nc
Usage restriction: openAccess
Self-archived version: publishedVersion


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