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

Grundy, M. M. L., Quint, J., Rieder, A., Ballance, S., Dreiss, C. A., Cross, K. L., Gray, R., Bajka, B. H., Butterworth, P. J., Ellis, P. R. and Wilde, P. J. (2017) The impact of oat structure and β-glucan on in vitro lipid digestion. Journal of Functional Foods, 38. pp. 378-388. ISSN 1756-4646

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To link to this item DOI: 10.1016/j.jff.2017.09.011

Abstract/Summary

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.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Agriculture, Policy and Development > Food Production and Quality Division > Animal, Dairy and Food Chain Sciences (ADFCS)
ID Code:76963
Publisher:Elsevier

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