Journal
JOURNAL OF FOOD SCIENCE
Volume 68, Issue 6, Pages 2086-2089Publisher
INST FOOD TECHNOLOGISTS
DOI: 10.1111/j.1365-2621.2003.tb07023.x
Keywords
soluble fibers; bile salts; deconjugation; Lactobacillus
Categories
Ask authors/readers for more resources
Binding of sodium cholate, sodium taurocholate, and sodium glycocholate by guar gum, soluble oat fiber, xanthan gum, and inulin was studied. All soluble fibers were able to bind sodium cholate, sodium taurocholate, and sodium glycocholate from a mixture of the three, but when tested individually, the fibers bound little or no sodium cholate. In general, the fibers bound higher concentrations of conjugated bile salts than they did free bile salts. Soluble oat fiber, which bound as much or more sodium cholate and sodium glycocholate as did the other 3 fibers, was tested for its effect on deconjugation of glycocholate by Lactobacillus acidophilus and Lactobacillus casei. The presence of the fiber significantly increased (P<0.05) deconjugation by all cultures.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available