Gastrointestinal Release of β‐Glucan and Pectin Using an In Vitro Method

Abstract

Cereal Chem. 88(4):385-390The 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. β-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 due to differences in source. Milling to smaller fiber particles significantly improved releasability (from 20 to 55% released βglucan 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% β-glucan and 35% pectin released, respectively) and slowed by fat (45% β-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.

Oat Beta‐Glucan: Its Role in Health Promotion and Prevention of Diseases

“…This increase of viscosity during small intestine digestion is possibly a result of the reformed aggregates (Dikeman and others 2006). Ulmius and others (2011) also observed that the pure β‐glucan fractions showed an extensive increase in size during small intestine digestion. The reason could be that the pure β‐glucan was partly depolymerized during gastric digestion and the smaller polymers increased the degree of aggregation due to their higher rate leading to more condensed aggregates and, ultimately, gels in neutralized pH (Li and others 2011).…”

“…Ulmius and others (2011) reported in their study that the release of oat‐β‐glucan was mainly due to gastric digestion. They further observed that the process of milling to smaller particles could improve the releasability of β‐glucan from 20% to 55%.…”

Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate

“…Iron, zinc, and calcium accessibility was determined by in vitro gastrointestinal digestion using dissolution equipment (model PTWS 800 D, Pharma Test, Hainburg, Germany). In vitro gastrointestinal digestion was performed according to the method described by Ulmius et al . with slight modifications.…”

“…Iron, zinc, and calcium accessibility was determined by in vitro gastrointestinal digestion using dissolution equipment (model PTWS 800 D, Pharma Test, Hainburg, Germany). In vitro gastrointestinal digestion was performed according to the method described by Ulmius et al 21 with slight modifications. Five grams of sample was mixed with 200 mL simulated gastric fluid (0.4 g NaCl, 1.4 mL HCl 1 mol L -1 , pH 1.2, in 200 mL deionized water) and 0.64 g pepsin (the pepsin was from gastric mucose, ≥ 250 units mg −1 solid) (Sigma-Aldrich, St. Louis, USA).…”

A review on Oat (Avena sativa L.) as a dual-purpose crop

“…Bladder and bowel conditions, intestinal colic and bedwetting have all been helped by soaking in a bath of Oat Straw. These effects of oat β-glucan were well reviewed by Mälkki and Virtanen (2001), Ulmius et al (2011), Wang et al (2002 and Dikeman et al (2006).…”