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Gastrointestinal Release of beta-Glucan and Pectin Using an In Vitro Method

Ulmius, Matilda LU ; Johansson Persson, Anna LU ; Immerstrand, Tina LU ; Bergenståhl, Björn LU and Önning, Gunilla LU (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:
author
organization
publishing date
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
2011-09-21 13:08:25
date last changed
2017-10-01 04:15:06
@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},
  volume       = {88},
  year         = {2011},
}