Processing of oat: the impact on oat's cholesterol lowering effect

Grundy, Myriam M.-L.; Fardet, Anthony; Tosh, Susan M.; Rich, Gillian T.; Wilde, Peter J.

doi:10.1039/c7fo02006f

Cited by 91 publications

(60 citation statements)

References 187 publications

(218 reference statements)

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“…As an example, despite being "soluble", only a fraction of the total amount of β-glucan contained within oat matrices was solubilized during simulated digestion [59]. Therefore, when investigating the impact of cell wall components on viscosity, it is critical to consider the matrix into which they are embedded as the mere presence of a cell wall component does not warrant a functional effect [80].…”

Section: Solubility and Resulting Properties (Viscosity)mentioning

confidence: 99%

Plant Cell Walls: Impact on Nutrient Bioaccessibility and Digestibility

Holland

Ryden

Edwards

et al. 2020

Foods

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114

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Cell walls are important structural components of plants, affecting both the bioaccessibility and subsequent digestibility of the nutrients that plant-based foods contain. These supramolecular structures are composed of complex heterogeneous networks primarily consisting of cellulose, and hemicellulosic and pectic polysaccharides. The composition and organization of these different polysaccharides vary depending on the type of plant tissue, imparting them with specific physicochemical properties. These properties dictate how the cell walls behave in the human gastrointestinal tract, and how amenable they are to digestion, thereby modulating nutrient release from the plant tissue. This short narrative review presents an overview of our current knowledge on cell walls and how they impact nutrient bioaccessibility and digestibility. Some of the most relevant methods currently used to characterize the food matrix and the cell walls are also described.

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Section: Solubility and Resulting Properties (Viscosity)mentioning

confidence: 99%

Plant Cell Walls: Impact on Nutrient Bioaccessibility and Digestibility

Holland

Ryden

Edwards

et al. 2020

Foods

Self Cite

114

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show abstract

“…The reasons of such better performance are not easily explained, but it should be considered the possibility that the tested formulation, to be dissolved in fluids before consumption, might have specific pharmaceutic properties able to enhance the efficacy of the fibers in binding cholesterol and/or its metabolites (i.e., bile salts) and/or dietary fat. However, the supply of oat beta-glucan in the form of beverages (where nutrients are in contact with free water) has been found to have, in general, a more regular effect on cholesterol reduction compared to more complex matrices [19]. Moreover, the beta-glucan used for the BELT study consists of very high molecular weight beta-glucan, which has been proved to be more effective in cholesterol lowering then that with medium and low molecular weight [11,20].…”

Section: Discussionmentioning

confidence: 99%

A Randomized Placebo-Controlled Clinical Trial to Evaluate the Medium-Term Effects of Oat Fibers on Human Health: The Beta-Glucan Effects on Lipid Profile, Glycemia and inTestinal Health (BELT) Study

et al. 2020

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The Beta-glucan Effects on Lipid profile, glycemia and inTestinal health (BELT) Study investigated the effect of 3 g/day oat beta-glucans on plasma lipids, fasting glucose and self-perceived intestinal well-being. The Study was an 8-week, double-blind, placebo-controlled, cross-over randomized clinical trial, enrolling a sample of 83 Italian free-living subjects, adherent to Mediterranean diet, with a moderate hypercholesterolemia and a low cardiovascular risk profile. Beta-glucans reduced mean LDL-Cholesterol (LDL-C) levels from baseline by 12.2% (95%CI: −15.4 to −3.8) after 4 weeks of supplementation and by 15.1% (95%CI: −17.8 to −5.9) after 8 weeks of supplementation (p < 0.01 for both comparison and versus placebo). Between baseline and 4 weeks Total Cholesterol (TC) levels showed an average reduction of 6.5% (95%CI: −10.9 to −1.9) in the beta-glucan sequence; while non-HDL-C plasma concentrations decreased by 11.8% (95%CI: −14.6 to −4.5). Moreover, after 8 weeks of beta-glucan supplementation TC was reduced by 8.9% (95%CI: −12.6 to −2.3) and non-HDL-C levels by 12.1% (95%CI: −15.6 to −5.3). Decreses in TC and non HDL-C were significant also versus placebo (respectively p < 0.05 and p < 0.01 to both follow-up visits). Fasting plasma glucose and self-perceived intestinal well-being were not affected by both beta-glucan and placebo supplementation.

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“…The ability of oat ( Avena sativa L.) to affect lipid metabolism and blood cholesterol levels is now well-known even though the mechanisms involved are not fully understood ( Grundy, Fardet, Tosh, Rich, & Wilde, 2018 ). Oats contain a range of constituents that may positively impact human health, especially water-soluble polysaccharides such as β-glucan ( Martínez-Villaluenga & Peñas, 2017 ; Miller & Fulcher, 2011 ).…”

Section: Introductionmentioning

confidence: 99%

Influence of oat components on lipid digestion using an in vitro model: Impact of viscosity and depletion flocculation mechanism

et al. 2018

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Depletion flocculation is a well-known instability mechanism that can occur in oil-in-water emulsions when the concentration of non-adsorbed polysaccharide exceeds a certain level. This critical flocculation concentration depends on the molecular characteristics of the polysaccharide molecules, such as their molecular weight and hydrodynamic radius. In this study, a range of analytical methods (dynamic shear rheology, optical microscopy, and static light-scattering) were used to investigate the interaction between lipid droplets and polysaccharides (guar gum and β-glucans) of varying weight-average molecular weight and hydrodynamic radius, and concentration. The aim of this work was to see if the health benefits of soluble fibers like β-glucans could be explained by their influence on the structure and digestibility of lipid emulsions. The apparent viscosity of the emulsions increased with increasing polysaccharide concentration, molecular weight, and hydrodynamic radius. Droplet flocculation was observed in the emulsions only at certain polysaccharide concentrations, which was attributed to a depletion effect. In addition, the water-soluble components in oat flakes, flour, and bran were extracted using aqueous solutions, to examine their impact on emulsion stability and properties. Then, the rate and extent of lipolysis of a sunflower oil-in-water emulsion in the presence of these oat extracts were monitored using the pH-stat method. However, the inhibition of lipolysis was not linearly related to the viscosity of the oat solutions. The water-soluble extracts of β-glucan collected from oat flakes had a significant inhibitory effect on lipolysis. The results of this study increase our understanding of the possible mechanisms influencing the impact of oat constituents on lipid digestion. This work also highlights the importance of considering the molecular properties of polysaccharides, and not just their impact on solution viscosity.

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Processing of oat: the impact on oat's cholesterol lowering effect

Abstract: Human studies have clearly demonstrated the beneficial impact of consuming oats on cholesterol levels, however, processing can have a significant influence on functionality, which has not yet been fully addressed.

Cited by 91 publications

References 187 publications

Plant Cell Walls: Impact on Nutrient Bioaccessibility and Digestibility

Plant Cell Walls: Impact on Nutrient Bioaccessibility and Digestibility

A Randomized Placebo-Controlled Clinical Trial to Evaluate the Medium-Term Effects of Oat Fibers on Human Health: The Beta-Glucan Effects on Lipid Profile, Glycemia and inTestinal Health (BELT) Study

Influence of oat components on lipid digestion using an in vitro model: Impact of viscosity and depletion flocculation mechanism

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