Viscosity of β-glucan from oat products at the intestinal phase of the gastrointestinal model

Mäkelä, Noora; Brinck, Outi; Sontag‐Strohm, Tuula

doi:10.1016/j.foodhyd.2019.105422

Cited by 52 publications

(29 citation statements)

References 32 publications

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“…Increased viscosity in the intestine delays glucose and cholesterol absorption and inhibits bile acid reabsorption [ 54 ]. The physicochemical properties of β-glucans can affect the digestibility of starch [ 17 , 55 ]. The increase in the viscosity of oat β-glucans caused a decrease in the digestibility of starch [ 56 ].…”

Section: Resultsmentioning

confidence: 99%

Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

Krawęcka

Sobota

Sykut-Domańska

2020

Foods

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The functional properties of β-glucans derived from oats and barley are confirmed by numerous in vitro and in vivo studies. This study aimed to assess the effect of adding 0, 5, 10, 15, and 20% oat (1,3)(1,4)-β-D-glucans to physicochemical properties, as well as the cooking and sensory qualities of durum wheat pasta. Additionally, to improve the cooking and sensory qualities of pasta, we added 5% of xanthan gum and vital gluten. The present study showed that the addition of β-glucans led to an increase of the water absorption index (WAI), water solubility index (WSI), and viscosity of products. At the same time, an increase in the content of fat, ash, and dietary fiber was observed. The addition of (1,3)(1,4)-β-D-glucans influenced the cooking quality of the pasta, extending the minimum cooking time and increasing the loss of dry matter. At the same time, the color of the product changed. In the case of cooked pasta, the addition of β-glucans decreased the brightness and increased the yellowness and redness. It was found that the products enriched with 10–15% of β-glucans, as well as 5% of xanthan gum and vital gluten would yield functional pasta that may offer health benefits beyond its nutritional value. Further, this could influence high cooking and sensory quality.

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Section: Resultsmentioning

confidence: 99%

Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

Krawęcka

Sobota

Sykut-Domańska

2020

Foods

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“…β-glucan also showed beneficial effects itself [ 43 ], which has made it a good candidate for this purpose. Namely, it can affect enzymes and their substrates in the digestive tract as well as nutrient transportation to the places of absorption [ 29 ].…”

Section: Discussionmentioning

confidence: 99%

“…β-glucans are natural non-digestible dietary fibers [ 28 ]. Those found in cell walls of cereals and are composed of β- d -glucose with β-(1→4) linkages that form cellulose-like blocks [ 29 ], which in turn are connected with β-(1→3) linkages [ 28 , 29 , 30 ]. β-glucans can interact with polyphenols.…”

Section: Introductionmentioning

confidence: 99%

Polyphenols of Traditional Apple Varieties in Interaction with Barley β-Glucan: A Study of the Adsorption Process

Jakobek

Buljeta

Ištuk

et al. 2020

Foods

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Apple polyphenols have been studied for various beneficial bioactivities. Especially interesting are traditional, old varieties of apples for which some initial studies have suggested significant bioactivities, but they are still not completely understood. Polyphenol bioactivities can be affected by interactions with dietary fibers such as β-glucans. The aim of this study was to investigate for the first time interactions between individual polyphenols from traditional, old apple varieties (“Božićnica” and “Batulenka”) and β-glucans by studying the adsorption process. Polyphenols were extracted from the peel and flesh of traditional apples by using an ultrasonic bath and characterized with high-performance liquid chromatography. The amounts of adsorbed (qe) and un-adsorbed (ce) polyphenols were modeled with adsorption isotherms (Langmuir, Dubinin–Radushkevich, and Hill) by using improved non-linear fitting in a novel R algorithm, developed specifically for the modeling of adsorption isotherms. Polyphenols adsorbed onto β-glucan from 9 to 203 (peel, “Božićnica”), 1 to 484 (peel, “Batulenka”), 5 to 160 (flesh, “Božićnica”), and 19 to 28 mg g−1 (flesh, “Batulenka”). The adsorption was concentration dependent (polyphenols present in higher amount adsorbed in higher amounts). Physical sorption can be suggested. Polyphenols from traditional apples adsorb onto β-glucan and should be further studied.

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“…β-Glucans are soluble dietary fibers found in cereals like oats or barley with many potentially positive effects on human health [Mäkelä et al, 2020]. Since they show beneficial effects and they are dietary fibers, β-glucans are good candidates for interacting with phenolics and carrying them through the digestive tract, as proved successful with various bioactive compounds [De Smet et al, 2013;Hwang et al, 2018;Lee et al, 2019;Li & Cheung, 2019].…”

Section: Introductionmentioning

confidence: 99%

Study of Interactions Between Individual Phenolics of Aronia with Barley Beta-Glucan

Jakobek¹,

Matić²,

Ištuk³

et al. 2021

Pol. J. Food Nutr. Sci.

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Beneficial effects of aronia phenolics are determined by their interactions with dietary fibers, such as β-glucan. The aim of this research was to study interactions between aronia phenolics and β-glucan by investigating the adsorption process. Phenolic compounds were extracted from aronia, analyzed using high-performance liquid chromatography, and adsorbed onto β-glucan at pH 1.5. The adsorption data were modeled by using Langmuir, Dubinin-Radushkevich, and Hill isotherms with a novel non-linear regression developed especially for adsorption isotherms. Aronia phenolics adsorbed onto β-glucan in amounts 31-250 mg/g (individual anthocyanins), 44-123 mg/g (individual flavonols), and 51 mg/g (neochlorogenic acid). The correlation between adsorption capacities and phenolic content was high (r 2 =0.94), which suggested that the adsorption might be concentration dependent. Modeling with a novel non-linear regression allowed more precise determination of adsorption isotherm parameters. Furthermore, there was a correlation between maximum adsorption capacities predicted by models and measured adsorption capacities (r 2 =0.76, r 2 =0.81 and r 2 =0.34 for Langmuir, Dubinin-Radushevich, Hill isotherms, respectively). The suggested bonds involved in interactions are non-covalent bonds (H bonds, Van der Waals forces). Principal component analysis showed that anthocyanins, flavonols, and phenolic acids could differently behave in the adsorption process, which could be due to differences in the chemical structures (ionic nature of anthocyanins, nonionic nature of flavonols and phenolic acids at low pH). In conclusion, aronia phenolics interacted with β-glucan by adsorbing onto its surface, and the novel modeling developed by our team was helpful in the interpretation of this process. Interactions should be further studied due to their importance for the beneficial effects of aronia.

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Viscosity of β-glucan from oat products at the intestinal phase of the gastrointestinal model

Cited by 52 publications

References 32 publications

Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

Polyphenols of Traditional Apple Varieties in Interaction with Barley β-Glucan: A Study of the Adsorption Process

Study of Interactions Between Individual Phenolics of Aronia with Barley Beta-Glucan

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