Role of β-glucan content, molecular weight and phytate in the bile acid binding of oat β-glucan

Noora Mäkelä, Natalia Rosa-Sibakov, Yu-Jie Wang, Outi Mattila, Emilia Nordlund, Tuula Sontag-Strohm
2021 Food Chemistry  
There is controversy about the role of viscosity and co-migrating molecules on the bile acid binding of beta-glucan. Thus, this study aimed to investigate the impact of β-glucan molecular weight and the content of both β-glucan and phytate on the mobility of bile acids by modelling intestinal conditions in vitro. Two approaches were used to evaluate factors underlying this binding effect. The first studied bile acid binding capacity of soluble β-glucan using purified compounds. Viscosity of the
more » ... β-glucan solution governed mainly the mobility of bile acid since both a decrease in β-glucan concentration and degradation of β-glucan by enzyme hydrolysis resulted in decreased binding. The second approach investigated the trapping of bile acids in the oat bran matrix. Results suggested trapping of bile acids by the β-glucan gel network. Additionally, hydrolysis of phytate was shown to increase bile acid binding, probably due to better extractability of β-glucan in this sample.
doi:10.1016/j.foodchem.2021.129917 pmid:33933973 fatcat:3vcnxzdaarfuna4ldlji3w3e4m