Journal
FOOD & FUNCTION
Volume 11, Issue 7, Pages 6680-6691Publisher
ROYAL SOC CHEMISTRY
DOI: 10.1039/d0fo00367k
Keywords
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Funding
- Business Finland [5705/31/2016]
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The objective of this work was to evaluate the role of beta-glucan molecular weight (M-w) and the presence of other carbohydrates on the physiological functionality of oat branviaanin vitrodigestion study. A complete approach using three differentin vitrodigestion models (viscosity of the small intestine digest, reduction of bile acids and on-line measurement of gas evolution) was used to predict the physiological functionality of enzymatically modified oat bran concentrate (OBC). OBC was enzymatically treated with two beta-glucanase preparations at three different levels in order to specifically decrease beta-glucanM(w)(Pure: purified beta-glucanase) or beta-glucan and other cell wall polysaccharides (Mix: commercial food-grade cell wall degrading enzyme preparation). TheM(w)of beta-glucan in OBC was tailored to high (1000 kDa), medium (200-500 kDa) and low (<100 kDa) values. The amount of arabinoxylan-oligosaccharides varied from 0.3 to 4.7 g per 100 g of OBC when OBC was treated with the Mix enzyme at the highest dosage. When the enzymatically treated OBCs were studied in an upper gut model, a decrease in the viscosity of the digest simultaneously with the reduction of beta-glucanM(w)was observed. At a similar beta-glucanM(w)range, OBC samples treated with the Pure enzyme had lower viscosity than the samples treated with the Mix one, which also contained arabinoxylan-oligosaccharides. After enzymatic hydrolysis, the capacity of OBC to reduce bile acid was decreased regardless of the enzyme treatment used, and a positive correlation was found between beta-glucanM(w)and bile acid reduction (r= 0.99**). The production of colonic gases by the enzymatically treated OBC samples in anin vitrocolon model showed an inverse correlation between beta-glucanM(w)and initial rate of gas formation (r= -0.9**), but no impact of arabinoxylan-oligosaccharides was observed. This study emphasised the complexity of factors affecting the functionality of oat components under physiological conditions and demonstrated the possibility to produceM(w)-tailored oat fibre ingredients that could contribute to gut mediated health benefits.
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