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Food Science

Food Science and Human Nutrition Publications

Bile acid

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Impact Of Dry Solids And Bile Acid Concentrations On Bile Acid Binding Capacity Of Extruded Oat Cereals, Ni Yao, Pamela J. White, Jean-Luc Jannink, Salid Alavi Sep 2008

Impact Of Dry Solids And Bile Acid Concentrations On Bile Acid Binding Capacity Of Extruded Oat Cereals, Ni Yao, Pamela J. White, Jean-Luc Jannink, Salid Alavi

Food Science and Human Nutrition Publications

Extruded breakfast cereals (EBC), processed from two oat lines, N979-5-2-4 (N979) and “Jim”, with β-glucan concentrations of 8.7 and 4.9%, respectively, were used to determine the impact of dry solids (DS) and bile acid (BA) concentrations on in vitro BA binding efficiency. A full fractional factorial design with levels for BA concentrations of 0.20, 0.47, 0.95, 2.37, and 4.73 μmol/g of total EBC slurry and for DS in the slurries of 0.8, 2, 3, and 4% (w/w) was selected. The absolute amount of BA bound (μmol) was measured for each ...


In Vitro Bile Acid Binding Activity Within Flour Fractions From Oat Lines With Typical And High Β-Glucan Amounts, Sedat Sayar, Jean-Luc Jannink, Pamela J. White Jul 2006

In Vitro Bile Acid Binding Activity Within Flour Fractions From Oat Lines With Typical And High Β-Glucan Amounts, Sedat Sayar, Jean-Luc Jannink, Pamela J. White

Food Science and Human Nutrition Publications

Whole flours from four oat lines with different amounts of β-glucan (4.8−8.1%) were examined for their antioxidant activity and total phenolic and lignin concentrations. These data, along with the β-glucan percentages, were compared with bile acid (BA) binding. Only the lignin concentrations of the flours significantly (P < 0.01) correlated with the BA binding values. The oat flours also were fractionated into bran, protein concentrate, starch, layer above starch, and soluble β-glucan (SBG)-free flour, and their BA binding capacities were evaluated. The bran fractions were the only fractions that bound greater BA than did the whole oat flours on dry matter basis. Extraction of the soluble β-glucan to create the SBG-free flour significantly (P < 0.01) decreased the BA binding of the remaining flour. These data suggest that BA binding of the oat flours involves the synergistic interactions of the oat components, with β-glucan and lignin (insoluble fiber) having a great impact.


In Vitro Bile Acid Binding Of Flours From Oat Lines Varying In Percentage And Molecular Weight Distribution Of Β-Glucan, Sedat Sayar, Jean-Luc Jannink, Pamela J. White Nov 2005

In Vitro Bile Acid Binding Of Flours From Oat Lines Varying In Percentage And Molecular Weight Distribution Of Β-Glucan, Sedat Sayar, Jean-Luc Jannink, Pamela J. White

Food Science and Human Nutrition Publications

Two experimental high β-glucan oat (Avena sativa) lines (7.64 and 8.05%) and two traditional lines (4.77 and 5.26% β-glucan) were used to evaluate the effect of β-glucan quantity and molecular weight on bile acid (BA) binding. The oat flour samples were digested by an in vitro system that simulated human digestion. No significant differences among oat type were found in the overall β-glucan, starch, and pentosan digestibilities. Considering the standard, cholestyramine, as 100% bound, the relative BA binding for the oat flour samples on a dry matter basis was in the range of 7.5−14 ...