β-glucan release from fungal and plant cell walls after simulated gastrointestinal digestion

被引：13
作者：
Colosimo, Raffaele [1 ]
Mulet-Cabero, Ana-Isabel [1 ]
Cross, Kathryn L. [1 ]
Haider, Kathrin [1 ]
Edwards, Cathrina H. [1 ]
Warren, Frederick J. [1 ]
Finnigan, Tim J. A. [2 ]
Wilde, Peter J. [1 ]
机构：
[1] Norwich Res Pk, Quadram Inst Biosci Food Innovat & Hlth, Norwich NR4 7UQ, Norfolk, England
[2] Marlow Foods Ltd, Stn Rd, Stokesley TS9 7AB, N Yorkshire, England
来源：
JOURNAL OF FUNCTIONAL FOODS | 2021年 / 83卷
基金：
英国生物技术与生命科学研究理事会;
关键词：
beta-glucans; Gastrointestinal digestion; Fungi; Plants; Cell wall; Food structure; MODEL BILE-SALT; MOLECULAR-INTERACTIONS; C-13; NMR; BEHAVIOR; BARLEY;
D O I：
10.1016/j.jff.2021.104543
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
beta-glucans are soluble fibre found in plant and fungal cell walls, which are linked with reduced serum lipid levels. This study investigates the beta-glucan release from two fungal samples (mycoprotein and white button mushroom) compared with two plant samples, oat and barley bran. Our results indicate no beta-glucan release after the simulated gastrointestinal digestion of the uncooked fungal samples. In contrast, following cooking and digestion, beta-glucans were released from the mycoprotein matrix. Pancreatic enzymes facilitated the solubilisation of beta-glucans. Protein and carbohydrate digestion appeared independent of beta-glucan release in both uncooked and cooked samples. Conversely, the viscosity increased in the samples that showed a significant release of beta-glucans at the end of gastrointestinal digestion. Structural analysis by scanning electron microscopy showed changes in the uncooked and cooked samples before and after digestion. This study shows for the first time the different behaviour in beta-glucan release from fungal and plant samples.
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页数：8
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