Department of Food and Nutrition, University of Helsinki, P.O. Box 66, 00014 Helsinki, Finland.
VTT Technical Research Centre of Finland Ltd, P.O. Box 1000, FI-02044 VTT, Finland.
Food Chem. 2021 Oct 1;358:129917. doi: 10.1016/j.foodchem.2021.129917. Epub 2021 Apr 21.
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 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.
关于粘度和共迁移分子在胆汁酸结合中的作用存在争议。因此，本研究旨在通过模拟体外肠道条件，研究β-葡聚糖分子量以及β-葡聚糖和植酸含量对胆汁酸迁移性的影响。采用两种方法来评估这种结合效应的基础因素。第一种方法使用纯化的化合物研究了可溶性β-葡聚糖的胆汁酸结合能力。β-葡聚糖溶液的粘度主要控制了胆汁酸的迁移性，因为β-葡聚糖浓度的降低和酶水解降解β-葡聚糖都会导致结合减少。第二种方法研究了胆汁酸在燕麦麸基质中的截留情况。结果表明，胆汁酸被β-葡聚糖凝胶网络截留。此外，植酸的水解被证明可以增加胆汁酸的结合，可能是由于这种样品中β-葡聚糖的提取率更好。
