Journal
FOOD CHEMISTRY
Volume 126, Issue 2, Pages 423-428Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.10.113
Keywords
Bile acid; Dietary fibre; Viscosity; Digestion; In vitro
Funding
- European Commission [COOP-CT-2006-032075]
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Binding and excretion of bile acids in the small intestine by water-soluble and insoluble dietary fibres is one of the main mechanisms for their cholesterol-lowering effects. A model for the determination of the bile acid-binding capacity of dietary fibres was developed. The experimental set-up allowed to correlate the bile acid-binding capacities of different fibres with their viscosities after in vitro digestion. For cellulose, native oat fibre and psyllium fibres clear correlations between viscosity and bile acid-binding capacity could be observed, whereas for water-insoluble lupin fibre such a correlation did not exist. Heat-damaged oat fibre also showed bile acid-binding despite of significantly decreased viscosity. The data demonstrated that bile acid-binding of digested dietary fibres may not be solely based on their viscosity but may be influenced by additional binding forces. (C) 2010 Elsevier Ltd. All rights reserved.
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