The impact of oat structure and β-glucan on in vitro lipid digestion

被引：51

作者：

Grundy, Myriam M. L. ^{[1
,2
]}

Quint, Janina ^{[3
]}

Rieder, Anne ^{[4
]}

Ballance, Simon ^{[4
]}

Dreiss, Cecile A. ^{[5
]}

Cross, Kathryn L. ^{[2
]}

Gray, Robert ^{[1
]}

Bajka, Balazs H. ^{[1
]}

Butterworth, Peter J. ^{[1
]}

Ellis, Peter R. ^{[1
]}

Wilde, Peter J. ^{[2
]}

机构：

[1] Kings Coll London, Diabet & Nutr Sci Div, Biopolymers Grp, Franklin Wilkins Bldg,150 Stamford St, London SE1 9NH, England

[2] Quadram Inst Biosci, Norwich Res Pk, Norwich NR4 7UA, Norfolk, England

[3] Univ Vienna, Dept Nutr Sci, Althanstr 14,UZA 2, A-1090 Vienna, Austria

[4] Nofima, Norwegian Inst Food Fisheries & Aquaculture Res, PB 210, N-1431 As, Norway

[5] Kings Coll London, Inst Pharmaceut Sci, Franklin Wilkins Bldg,150 Stamford St, London SE1 9NH, England

来源：

JOURNAL OF FUNCTIONAL FOODS | 2017年 / 38卷

基金：

英国生物技术与生命科学研究理事会;

关键词：

Oat beta-glucan; Lipolysis; In vitro digestion; Viscosity; Oat structure; Molecular weight; SOLUBLE DIETARY-FIBERS; PANCREATIC LIPASE ACTIVITY; AVENA-SATIVA L; PHYSICOCHEMICAL PROPERTIES; STARCH DIGESTION; CHOLESTEROL; CEREAL; LIPOLYSIS; PRODUCTS; COOKING;

D O I：

10.1016/j.jff.2017.09.011

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Oat beta-glucan has been shown to play a positive role in influencing lipid and cholesterol metabolism. However, the mechanisms behind these beneficial effects are not fully understood. The purpose of the current work was to investigate some of the possible mechanisms behind the cholesterol lowering effect of oat beta-glucan, and how processing of oat modulates lipolysis. beta-Glucan release, and the rate and extent of lipolysis measured in the presence of different sources of oat beta-glucan, were investigated during gastrointestinal digestion. Only a fraction of the original beta-glucan content was released during digestion. Oat flakes and flour appeared to have a more significant effect on lipolysis than purified beta-glucan. These findings show that the positive action of beta-glucan is likely to involve complex processes and interactions with the food matrix. This work also highlights the importance of considering the structure and physicochemical properties of foods, and not just the nutrient content (C) 2017 The Authors. Published by Elsevier Ltd.

引用

页码：378 / 388

页数：11

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