Gastrointestinal Release of beta-Glucan and Pectin Using an In Vitro Method
(2011) In Cereal Chemistry 88(4). p.385-390- Abstract
- The release of soluble dietary fiber is a prerequisite for viscous effects and hence beneficial health properties. A simple in vitro method was adapted to follow the release during gastrointestinal digestion, and the percentage of solubilized fiber was measured over time. beta-Glucan from oat bran was mainly released during gastric digestion while the release of pectin from sugar beet fiber continued in the small intestine. Unmilled fractions of sugar beet fiber released more soluble fiber than oat bran flakes, probably due to the porous structure of sugar beet fiber as a result of manufacturing processes, but also clue to differences in source. Milling to smaller fiber particles significantly improved releasability (from 20 to 55%... (More)
- The release of soluble dietary fiber is a prerequisite for viscous effects and hence beneficial health properties. A simple in vitro method was adapted to follow the release during gastrointestinal digestion, and the percentage of solubilized fiber was measured over time. beta-Glucan from oat bran was mainly released during gastric digestion while the release of pectin from sugar beet fiber continued in the small intestine. Unmilled fractions of sugar beet fiber released more soluble fiber than oat bran flakes, probably due to the porous structure of sugar beet fiber as a result of manufacturing processes, but also clue to differences in source. Milling to smaller fiber particles significantly improved releasability (from 20 to 55% released beta-glucan and from 50 to 70% released pectin, respectively, after digestion). When milled fibers were included in individual food matrices, the release was reduced by protein and starch matrices (5% beta-glucan and 35% pectin released, respectively) and slowed by fat (45% beta-glucan and 60% pectin released). This may result in a too low or too late release in the upper small intestine to be able to interfere with macronutrient uptake. The method may be suitable for predicting the gastrointestinal release of soluble dietary fibers from food matrices in the development of healthy food products. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/2161484
- author
- Ulmius, Matilda LU ; Johansson Persson, Anna LU ; Immerstrand, Tina LU ; Bergenståhl, Björn LU and Önning, Gunilla LU
- organization
- publishing date
- 2011
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Cereal Chemistry
- volume
- 88
- issue
- 4
- pages
- 385 - 390
- publisher
- American Association of Cereal Chemists
- external identifiers
-
- wos:000294278300009
- scopus:80051689992
- ISSN
- 0009-0352
- DOI
- 10.1094/CCHEM-11-10-0169
- language
- English
- LU publication?
- yes
- id
- 0b3438e5-1389-452f-a494-86348447a8b0 (old id 2161484)
- alternative location
- http://cerealchemistry.aaccnet.org/doi/abs/10.1094/CCHEM-11-10-0169
- date added to LUP
- 2016-04-01 13:57:42
- date last changed
- 2023-11-13 00:24:17
@article{0b3438e5-1389-452f-a494-86348447a8b0,
abstract = {{The release of soluble dietary fiber is a prerequisite for viscous effects and hence beneficial health properties. A simple in vitro method was adapted to follow the release during gastrointestinal digestion, and the percentage of solubilized fiber was measured over time. beta-Glucan from oat bran was mainly released during gastric digestion while the release of pectin from sugar beet fiber continued in the small intestine. Unmilled fractions of sugar beet fiber released more soluble fiber than oat bran flakes, probably due to the porous structure of sugar beet fiber as a result of manufacturing processes, but also clue to differences in source. Milling to smaller fiber particles significantly improved releasability (from 20 to 55% released beta-glucan and from 50 to 70% released pectin, respectively, after digestion). When milled fibers were included in individual food matrices, the release was reduced by protein and starch matrices (5% beta-glucan and 35% pectin released, respectively) and slowed by fat (45% beta-glucan and 60% pectin released). This may result in a too low or too late release in the upper small intestine to be able to interfere with macronutrient uptake. The method may be suitable for predicting the gastrointestinal release of soluble dietary fibers from food matrices in the development of healthy food products.}},
author = {{Ulmius, Matilda and Johansson Persson, Anna and Immerstrand, Tina and Bergenståhl, Björn and Önning, Gunilla}},
issn = {{0009-0352}},
language = {{eng}},
number = {{4}},
pages = {{385--390}},
publisher = {{American Association of Cereal Chemists}},
series = {{Cereal Chemistry}},
title = {{Gastrointestinal Release of beta-Glucan and Pectin Using an In Vitro Method}},
url = {{http://dx.doi.org/10.1094/CCHEM-11-10-0169}},
doi = {{10.1094/CCHEM-11-10-0169}},
volume = {{88}},
year = {{2011}},
}