Open Access. Powered by Scholars. Published by Universities.®

Life Sciences Commons

Open Access. Powered by Scholars. Published by Universities.®

PDF

Food Science

Food Science and Human Nutrition Publications

In vitro fermentation

Publication Year

Articles 1 - 4 of 4

Full-Text Articles in Life Sciences

Optimizing The Molecular Weight Of Oat Β-Glucan For In Vitro Bile Acid Binding And Fermentation, Hyun Jung Kim, Pamela J. White Sep 2011

Optimizing The Molecular Weight Of Oat Β-Glucan For In Vitro Bile Acid Binding And Fermentation, Hyun Jung Kim, Pamela J. White

Food Science and Human Nutrition Publications

A previous study showed β-glucan with low molecular weight (MW, 1.56 × 105 g/mol) bound more bile acid and produced greater amounts of short-chain fatty acids (SCFA) than did β-glucan with high MW (Mn = 6.87 × 105 g/mol). In the current study, β-glucan extracted from oat flour was fractionated into six different MW levels (high MW, 7.09 × 105; low level 1 (L1), 3.48 × 105; L2, 2.42 × 105; L3, 1.61 × 105; L4, 0.87 × 105; and L5, 0.46 × 105 g/mol) and evaluated to find the optimum MW affecting in vitro bile acid ...


In Vitro Bile-Acid Binding And Fermentation Of High, Medium, And Low Molecular Weight Β-Glucan, Hyun Jung Kim, Pamela J. White Jan 2010

In Vitro Bile-Acid Binding And Fermentation Of High, Medium, And Low Molecular Weight Β-Glucan, Hyun Jung Kim, Pamela J. White

Food Science and Human Nutrition Publications

The impact of β-glucan molecular weight (MW) on in vitro bile-acid binding and in vitrofermentation with human fecal flora was evaluated. β-Glucan extracted from oat line ‘N979-5-4’ was treated with lichenase (1,3−1,4-β-d-glucanase) to yield high (6.87 × 105 g/mol), medium (3.71 × 105 g/mol), and low (1.56 × 105 g/mol) MW fractions. The low MW β-glucan bound more bile acid than did the high MW β-glucan (p < 0.05). If the positive control, cholestyramine, was considered to bind bile acid at 100%, the relative bile-acid binding of the original oat flour and the extracted β-glucan with high, medium, and low MW was 15, 27, 24, and 21%, respectively. Significant effects of high, medium, and low MW β-glucans on total SCFA were observed compared to the blank without substrate (p < 0.05). There were no differences in pH changes and total gas production among high, medium, and low MW β-glucans, and lactulose. The low MW β-glucan produced greater amounts of SCFA than the high MW after 24 h of fermentation. Among the major SCFA, more propionate was produced from all MW fractions of extracted β-glucans than from lactulose. In vitro fermentation of extracted β-glucan fractions with different MW lowered pH and produced SCFA, providing potential biological function.


In Vitro Fermentation Of Oat Flours From Typical And High Β-Glucan Oat Lines, Hyun Jung Kim, Pamela J. White Aug 2009

In Vitro Fermentation Of Oat Flours From Typical And High Β-Glucan Oat Lines, Hyun Jung Kim, Pamela J. White

Food Science and Human Nutrition Publications

Two publicly available oat (Avena sativa) lines, “Jim” and “Paul” (5.17 and 5.31% β-glucan, respectively), and one experimental oat line “N979” (7.70% β-glucan), were used to study the effect of β-glucan levels in oat flours during simulated in vitro digestion and fermentation with human fecal flora obtained from different individuals. The oat flours were digested by using human digestion enzymes and fermented by batch fermentation under anaerobic conditions for 24 h. The fermentation progress was monitored by measuring pH, total gas, and short-chain fatty acid (SCFA) production. Significant effects of β-glucan on the formation of gas and ...


Digestion Residues Of Typical And High-Β-Glucan Oat Flours Provide Substrates For In Vitro Fermentation, Sedat Sayar, Jean-Luc Jannink, Pamela J. White Jun 2007

Digestion Residues Of Typical And High-Β-Glucan Oat Flours Provide Substrates For In Vitro Fermentation, Sedat Sayar, Jean-Luc Jannink, Pamela J. White

Food Science and Human Nutrition Publications

In vitro fermentabilities of the oat flour digestion residues (ODR) from two commercial oat lines with 4.7 and 5.3% β-glucan and from two high-β-glucan experimental lines with 7.6 and 8.1% β-glucan were evaluated and compared with fermentations of lactulose, purified oat β-glucan (POBG), and purified oat starch (POS). Substrates were fermented by using an in vitro batch fermentation system under anaerobic conditions for 24 h. The progress of the fermentation was studied by following the change in pH of the fermentation medium, production of short-chain fatty acids (SCFA) and gases, and consumption of carbohydrates. The substrate ...