Sundberg B, Wood P, Lia A, Andersson H, Sandberg A S, Hallmans G, Aman P
Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden.
Am J Clin Nutr. 1996 Dec;64(6):878-85. doi: 10.1093/ajcn/64.6.878.
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.
本研究的目的是研究9名回肠造口术患者在食用以燕麦麸面包（燕麦面包）、富含纤维的大麦组分（大麦面包）或小麦粉（小麦面包）为主要成分的不同饮食后，小肠中β-葡聚糖的降解情况以及排泄物中β-葡聚糖的分子量。还使用了具有酶促降解β-葡聚糖的燕麦面包（燕麦+酶面包）。这四种饮食中β-葡聚糖的摄入量分别为12.5、12.9、1.1和4.0 g/天。以干物质计，夜间排泄物约占排泄物总量的15%，其中小麦面包饮食的比例最高（22%）。当比较摄入量和排泄量时，发现β-葡聚糖有显著损失（0.7 - 2.4 g/天，或13 - 64%）。在体外，与大麦面包相比，燕麦面包分散体随时间的粘度增加更高，这可能与该面包中β-葡聚糖的分子量较高有关。在面包制作过程以及通过上消化道的过程中，β-葡聚糖似乎都发生了解聚。
