PMID: 8942412Dec 1, 1996Paper

Mixed-linked beta-glucan from breads of different cereals is partly degraded in the human ileostomy model

The American Journal of Clinical Nutrition
B SundbergP Aman

Abstract

The purpose of this investigation was to study the degradation of beta-glucan in the small intestine and the molecular weight of beta-glucan in the excreta of nine ileostomy subjects after consumption of different diets based on bread made with oat bran (oat bread), a fiber-rich barley fraction (barley bread), or wheat flour (wheat bread) as the main ingredients. Oat bread with enzymatically degraded beta-glucan was also used (oat + enzyme bread). The beta-glucan intake from the four diets was 12.5, 12.9, 1.1, and 4.0 g/d, respectively. On the basis of dry matter, the night effluents accounted for approximately 15% of the total amount of the excreta, with the highest proportion (22%) being for the wheat-bread diet. A notable loss of beta-glucan (0.7-2.4 g/d, or 13-64%) was found when intake was compared with excretion. In vitro, a higher viscosity development with time for dispersions of oat bread compared with barley bread was noted, which could be related to the higher molecular weight of the beta-glucan in this bread. There seemed to be a depolymerization of the beta-glucan both during bread making and transit through the upper gastrointestinal tract.

Citations

Feb 28, 2008·European Journal of Nutrition·Masood Sadiq ButtMehmood S Butt
Apr 13, 2012·Molecular Nutrition & Food Research·Anne Rieder, Anne Berit Samuelsen
Dec 12, 2003·The British Journal of Nutrition·Gerhard DongowskiErich Gebhardt
Dec 12, 2012·International Journal of Molecular Sciences·Mirosław Marek KasprzakKnud Erik Bach Knudsen
May 19, 2007·Biomedical Research·Jiwei ShenToru Abo
Mar 9, 2006·The American Journal of Clinical Nutrition·Elke NaumannRonald P Mensink
May 28, 2016·Critical Reviews in Food Science and Nutrition·Edoardo Capuano
Mar 9, 2021·Comprehensive Reviews in Food Science and Food Safety·Chris J SealJan de Vries
Dec 1, 2012·Journal of Agricultural and Food Chemistry·Mirosław Marek KasprzakKnud Erik Bach Knudsen

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