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Effects of oat bran, processed to different molecular weights of beta-glucan, on plasma lipids and caecal formation of SCFA in mice.

Immerstrand, Tina; Andersson, Kristina E LU ; Wange, Caroline; Rascon, Ana; Hellstrand, Per LU ; Nyman, Margareta; Cui, Steve W; Bergenståhl, Björn; Trägårdh, Christian and Oste, Rickard (2010) In British Journal of Nutrition Apr 8. p.364-373
Abstract
In the present study, we evaluated the cholesterol-lowering effects of different oat bran (OB) preparations, differing regarding their peak molecular weight (MWp) of beta-glucans (2348, 1311, 241, 56, 21 or < 10 kDa), in C57BL/6NCrl mice. The diets were designed to be atherogenic (0.8 % cholesterol and 0.1 % cholic acid), and they reflected the Western diet pattern (41 % energy fat). All OB preparations that were investigated significantly reduced plasma cholesterol when compared with a cellulose-containing control diet, regardless of the molecular weight of beta-glucan. Moreover, the difference in viscous properties between the processed OB (from 0.11 to 17.7 l/g) did not appear to play a major role in the cholesterol-lowering... (More)
In the present study, we evaluated the cholesterol-lowering effects of different oat bran (OB) preparations, differing regarding their peak molecular weight (MWp) of beta-glucans (2348, 1311, 241, 56, 21 or < 10 kDa), in C57BL/6NCrl mice. The diets were designed to be atherogenic (0.8 % cholesterol and 0.1 % cholic acid), and they reflected the Western diet pattern (41 % energy fat). All OB preparations that were investigated significantly reduced plasma cholesterol when compared with a cellulose-containing control diet, regardless of the molecular weight of beta-glucan. Moreover, the difference in viscous properties between the processed OB (from 0.11 to 17.7 l/g) did not appear to play a major role in the cholesterol-lowering properties. In addition, there was no correlation between the molecular weight of beta-glucan and the amount of propionic acid formed in caecum. Interestingly, however, there was a significant correlation between the ratio of (propionic acid+butyric acid)/acetic acid and the MWp of beta-glucans: the ratio increased with increasing molecular weight. The results of the present study suggest that the molecular weights and viscous properties of beta-glucan in oat products may not be crucial parameters for their cholesterol-lowering effects. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
British Journal of Nutrition
volume
Apr 8
pages
364 - 373
publisher
Cambridge University Press
external identifiers
  • wos:000280900600008
  • pmid:20334710
  • scopus:77955481522
ISSN
1475-2662
DOI
10.1017/S0007114510000553
language
English
LU publication?
yes
id
118fa762-b616-4482-9231-c256385ad5d9 (old id 1581699)
alternative location
http://www.ncbi.nlm.nih.gov/pubmed/20334710?dopt=Abstract
date added to LUP
2010-04-08 15:41:06
date last changed
2018-05-29 11:53:55
@article{118fa762-b616-4482-9231-c256385ad5d9,
  abstract     = {In the present study, we evaluated the cholesterol-lowering effects of different oat bran (OB) preparations, differing regarding their peak molecular weight (MWp) of beta-glucans (2348, 1311, 241, 56, 21 or &lt; 10 kDa), in C57BL/6NCrl mice. The diets were designed to be atherogenic (0.8 % cholesterol and 0.1 % cholic acid), and they reflected the Western diet pattern (41 % energy fat). All OB preparations that were investigated significantly reduced plasma cholesterol when compared with a cellulose-containing control diet, regardless of the molecular weight of beta-glucan. Moreover, the difference in viscous properties between the processed OB (from 0.11 to 17.7 l/g) did not appear to play a major role in the cholesterol-lowering properties. In addition, there was no correlation between the molecular weight of beta-glucan and the amount of propionic acid formed in caecum. Interestingly, however, there was a significant correlation between the ratio of (propionic acid+butyric acid)/acetic acid and the MWp of beta-glucans: the ratio increased with increasing molecular weight. The results of the present study suggest that the molecular weights and viscous properties of beta-glucan in oat products may not be crucial parameters for their cholesterol-lowering effects.},
  author       = {Immerstrand, Tina and Andersson, Kristina E and Wange, Caroline and Rascon, Ana and Hellstrand, Per and Nyman, Margareta and Cui, Steve W and Bergenståhl, Björn and Trägårdh, Christian and Oste, Rickard},
  issn         = {1475-2662},
  language     = {eng},
  pages        = {364--373},
  publisher    = {Cambridge University Press},
  series       = {British Journal of Nutrition},
  title        = {Effects of oat bran, processed to different molecular weights of beta-glucan, on plasma lipids and caecal formation of SCFA in mice.},
  url          = {http://dx.doi.org/10.1017/S0007114510000553},
  volume       = {Apr 8},
  year         = {2010},
}