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

Myriam M.L. Grundy; Janina Quint; Anne Rieder; Simon Ballance; Cécile A. Dreiss; Kathryn L. Cross; Robert Gray; Balazs H. Bajka; Peter J. Butterworth; Peter R. Ellis; Peter J. Wilde

doi:10.1016/j.jff.2017.09.011

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

Myriam M.L. Grundy, Janina Quint, Anne Rieder, Simon Ballance, Cécile A. Dreiss, Kathryn L. Cross, Robert Gray, Balazs H. Bajka, Peter J. Butterworth, Peter R. Ellis, Peter J. Wilde

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Abstract

Oat β-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 β-glucan, and how processing of oat modulates lipolysis. β-Glucan release, and the rate and extent of lipolysis measured in the presence of different sources of oat β-glucan, were investigated during gastrointestinal digestion.

Only a fraction of the original β-glucan content was released during digestion. Oat flakes and flour appeared to have a more significant effect on lipolysis than purified β-glucan.

These findings show that the positive action of β-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.

Original language	English
Pages (from-to)	378-388
Number of pages	11
Journal	Journal of Functional Foods
Volume	38
Issue number	Part A
Early online date	21 Sep 2017
DOIs	https://doi.org/10.1016/j.jff.2017.09.011
Publication status	Published - Nov 2017

Keywords

Oat β-glucan
Lipolysis
In vitro digestion
Viscosity
Oat structure
Molecular weight

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10.1016/j.jff.2017.09.011Licence: CC BY

Published manuscript
This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
Final published version, 2.5 MBLicence: CC BY

http://linkinghub.elsevier.com/retrieve/pii/S1756464617305236Licence: CC BY

Cite this

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title = "The impact of oat structure and β-glucan on in vitro lipid digestion",

abstract = "Oat β-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 β-glucan, and how processing of oat modulates lipolysis. β-Glucan release, and the rate and extent of lipolysis measured in the presence of different sources of oat β-glucan, were investigated during gastrointestinal digestion. Only a fraction of the original β-glucan content was released during digestion. Oat flakes and flour appeared to have a more significant effect on lipolysis than purified β-glucan. These findings show that the positive action of β-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.",

keywords = "Oat β-glucan, Lipolysis, In vitro digestion, Viscosity, Oat structure, Molecular weight",

author = "Grundy, {Myriam M.L.} and Janina Quint and Anne Rieder and Simon Ballance and Dreiss, {C{\'e}cile A.} and Cross, {Kathryn L.} and Robert Gray and Bajka, {Balazs H.} and Butterworth, {Peter J.} and Ellis, {Peter R.} and Wilde, {Peter J.}",

year = "2017",

month = nov,

doi = "10.1016/j.jff.2017.09.011",

language = "English",

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T1 - The impact of oat structure and β-glucan on in vitro lipid digestion

AU - Grundy, Myriam M.L.

AU - Quint, Janina

AU - Rieder, Anne

AU - Ballance, Simon

AU - Dreiss, Cécile A.

AU - Cross, Kathryn L.

AU - Gray, Robert

AU - Bajka, Balazs H.

AU - Butterworth, Peter J.

AU - Ellis, Peter R.

AU - Wilde, Peter J.

PY - 2017/11

Y1 - 2017/11

N2 - Oat β-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 β-glucan, and how processing of oat modulates lipolysis. β-Glucan release, and the rate and extent of lipolysis measured in the presence of different sources of oat β-glucan, were investigated during gastrointestinal digestion. Only a fraction of the original β-glucan content was released during digestion. Oat flakes and flour appeared to have a more significant effect on lipolysis than purified β-glucan. These findings show that the positive action of β-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.

AB - Oat β-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 β-glucan, and how processing of oat modulates lipolysis. β-Glucan release, and the rate and extent of lipolysis measured in the presence of different sources of oat β-glucan, were investigated during gastrointestinal digestion. Only a fraction of the original β-glucan content was released during digestion. Oat flakes and flour appeared to have a more significant effect on lipolysis than purified β-glucan. These findings show that the positive action of β-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.

KW - Oat β-glucan

KW - Lipolysis

KW - In vitro digestion

KW - Viscosity

KW - Oat structure

KW - Molecular weight

U2 - 10.1016/j.jff.2017.09.011

DO - 10.1016/j.jff.2017.09.011

M3 - Article

VL - 38

SP - 378

EP - 388

JO - Journal of Functional Foods

JF - Journal of Functional Foods

SN - 1756-4646

IS - Part A

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