Effect of oat β-glucan of different molecular weights on fecal bile acids, urine metabolites and pressure in the digestive tract – A human cross over trial

Hakkola, Salla; Nylund, Lotta; Rosa‐Sibakov, Natalia; Yang, Baoru; Nordlund, Emilia; Pahikkala, Tapio; Kalliomäki, Marko; Aura, Anna Marja; Linderborg, Kaisa M.

doi:10.1016/j.foodchem.2020.128219

Cited by 14 publications

(7 citation statements)

References 40 publications

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“…Regarding extractants, there are two major solvent systems: (1) ethanol or methanol at varying concentrations [ 6 , 13 , 14 , 19 , 22 , 26 ] and (2) 80% ethanol containing 10 mM phosphate buffer. The buffer pH is 2.8 [ 8 , 15 , 18 ] or 2.0 [ 16 , 17 ], before mixing with ethanol. In addition, 80% ethanol acidified with acetic acid to pH 2.0 was also used [ 21 , 27 ].…”

Section: Resultsmentioning

confidence: 99%

“…Furthermore, unique to oats is the natural presence of a group of phenolic alkaloids known as avenanthramides (AVAs) [ 2 , 3 , 4 , 5 , 6 ]. They were originally identified as phytoalexins produced by the plant in response to exposure to pathogens [ 7 , 8 ]. At the same time, AVAs were found to provide health benefits in mammals, including anti-oxidation, anti-inflammation, anti-atherosclerosis, and anti-cancer properties [ 9 , 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

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Simplified Analysis and Expanded Profiles of Avenanthramides in Oat Grains

Woolman

Liu

2022

Foods

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Uniquely, oats contain avenanthramides (AVAs), a group of phenolic alkaloids, exhibiting many health benefits. AVA analysis involves extraction with alcohol-based solvents and HPLC separation with UV and/or mass spectrometer detectors. There are many reported methods to extract AVAs. Almost all entail multiple extractions. The whole procedure is time- and labor-intensive. Furthermore, most quantifications are limited to three common AVAs (2f, 2p, 2c). The present study compared three extraction methods (all at 50 °C) for their effects on AVA concentrations and composition (% relative to total AVA) of oat grains. These included triplicate extractions with 80% ethanol containing 10 mM phosphate buffer (pH 2.0) (A), triplicate extractions with 80% ethanol (B), and a single extraction with 80% ethanol (C), while keeping solid/total solvent ratio at 1/60 (g/mL) and total extraction time of 60 min. Results showed that 80% buffered ethanol gave significantly lower AVA contents than 80% ethanol, while single and triplicate extractions with 80% ethanol produced the same extractability. However, the extraction method had no effect on AVA composition. Using 0.25 g sample size instead of 0.5 g saved extractants by half, without affecting AVA measurements. Consequently, a simplified method of extraction was developed, featuring Method C. The present study also expanded profiling individual AVAs beyond AVA 2c, 2p and 2f. Other AVAs identified and semi-quantified included 5p, 4p, 3f/4f, and 2pd. The simplified analysis was validated by measuring 16 selected oat grain samples. Some of these grains had relatively high contents of 4p, 3f/4f and 2pd, which have been considered minor AVAs previously.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Simplified Analysis and Expanded Profiles of Avenanthramides in Oat Grains

Woolman

Liu

2022

Foods

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“…In the present study, the time of the gas peak did not differ between the sensitive subjects and the controls, thus indicating that the fermentation did not start earlier in the gastrointestinal tract in the sensitive group. However, it must be noted that the time of stomach emptying and further digestion varies among individuals and cannot be measured without ingested probes (Hakkola et al, 2020;Nuora et al, 2018). Alterations of the microbiota of IBS patients have also been considered in the discussions of IBS and SIBO (Jeffery et al, 2012;Rajilic-Stojanovic et al, 2011).…”

Section: Gut Symptoms and Their Relation To Breath Hydrogenmentioning

confidence: 99%

Effect of oat or rice flour on pulse-induced gastrointestinal symptoms and breath hydrogen in subjects sensitive to pulses and controls – a randomised cross-over trial with two parallel groups

et al. 2022

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Pulses are healthy and sustainable but induce gut symptoms in people with a sensitive gut. Oats, on the contrary, have no FODMAP compounds and are known for the health effects of their fibers. This 4-day crossover trial investigated the effects of oat- and rice flour ingested with pulses on gut symptoms and exhaled gases (4th day only) in subjects with a sensitive gut or IBS (n=21) and controls (n=21). The sensitive group perceived more symptoms after both meals than controls (p=0.001, p=0.001). Frequency, intensity or quality of the symptoms did not differ between meals during the first 3 days in either group. More breath hydrogen was produced after an oat- than rice containing meal in both groups (AUC, p=0.001, p=0.001). No between-group difference was seen in breath gases. During day 4, both sensitive- and control groups perceived more symptoms after the oat flour meal (p=0.001, p=0.0104, respectively) as mainly mild flatulence. No difference in moderate or severe symptoms was detected. Increased hydrogen production correlated to a higher amount of perceived flatulence after the oat flour meal in both the sensitive and the control groups (p=0.042, p=0.003, respectively). In summary, ingestion of oat flour with pulses increases breath hydrogen levels compared to rice flour, but gastrointestinal symptoms of subjects sensitive to pulses were not explained by breath hydrogen levels. Additionally, consumer mindsets towards pulse consumption and pulse-related gut symptoms were assessed by an online survey, which implied that perceived gut symptoms hinder the use of pulses in sensitive subjects.

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“…Although drinkable applications require a reduction of the Mw of β-glucan, it is worth mentioning that the physiological functionality of β-glucan has also been linked to its Mw. In our previous studies, we observed that extensive depolymerization of β-glucan (<400 kDa) should be avoided in order to retain its capability to retain bile acids and increase the intestinal viscosity in vitro [ 13 ] and in vivo [ 14 ]. On the other hand, when subjects consumed a meal with low β-glucan Mw (82 kDa), a higher amount of phenolic compounds was detected in urine compared to medium and high Mw (524 and 1000 kDa, respectively) [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

“…In our previous studies, we observed that extensive depolymerization of β-glucan (<400 kDa) should be avoided in order to retain its capability to retain bile acids and increase the intestinal viscosity in vitro [ 13 ] and in vivo [ 14 ]. On the other hand, when subjects consumed a meal with low β-glucan Mw (82 kDa), a higher amount of phenolic compounds was detected in urine compared to medium and high Mw (524 and 1000 kDa, respectively) [ 14 ]. Therefore, both the techno-functional and physiological properties of β-glucan should be taken into consideration during the processing of oat-based foods.…”

Section: Introductionmentioning

confidence: 99%

Impact of Enzymatic Hydrolysis and Microfluidization on the Techno-Functionality of Oat Bran in Suspension and Acid Milk Gel Models

Rosa‐Sibakov

Carvalho

Lille

et al. 2022

Foods

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Oat bran is a nutritionally rich ingredient, but it is underutilized in semi-moist and liquid foods due to technological issues such as high viscosity and sliminess. The aim of this work was to improve the technological properties of oat bran concentrate (OBC) in high-moisture food applications by enzymatic and mechanical treatments. OBC was hydrolyzed with β-glucanase (OBC-Hyd) and the water-soluble fraction (OBC-Sol) was separated. OBC, OBC-Hyd and OBC-Sol were further microfluidized at 5% dry matter content. Enzymatic treatment and microfluidization of OBC reduced the molecular weight (Mw) of β-glucan from 2748 kDa to 893 and 350 kDa, respectively, as well as the average particle size of OBC (3.4 and 35 times, respectively). Both treatments increased the extractability of the soluble compounds from the OBC samples (up to 80%) and affected their water retention capacity. OBC in suspension had very high viscosity (969 mPa·s) when heated, which decreased after both enzyme and microfluidization treatments. The colloidal stability of the OBC in suspension was improved, especially after microfluidization. The addition of OBC samples to acid milk gels decreased syneresis, improved the water holding capacity and softened the texture. The changes in the suspension and gel characteristics were linked with reduced β-glucan Mw and OBC particle size.

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Effect of oat β-glucan of different molecular weights on fecal bile acids, urine metabolites and pressure in the digestive tract – A human cross over trial

Cited by 14 publications

References 40 publications

Simplified Analysis and Expanded Profiles of Avenanthramides in Oat Grains

Simplified Analysis and Expanded Profiles of Avenanthramides in Oat Grains

Effect of oat or rice flour on pulse-induced gastrointestinal symptoms and breath hydrogen in subjects sensitive to pulses and controls – a randomised cross-over trial with two parallel groups

Impact of Enzymatic Hydrolysis and Microfluidization on the Techno-Functionality of Oat Bran in Suspension and Acid Milk Gel Models

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