Document Type

Article

Publication Date

7-12-2006

Journal or Book Title

Journal of Agricultural and Food Chemistry

Volume

54

Issue

14

First Page

5142

Last Page

5148

DOI

10.1021/jf060384y

Abstract

Whole flours from four oat lines with different amounts of β-glucan (4.8−8.1%) were examined for their antioxidant activity and total phenolic and lignin concentrations. These data, along with the β-glucan percentages, were compared with bile acid (BA) binding. Only the lignin concentrations of the flours significantly (P < 0.01) correlated with the BA binding values. The oat flours also were fractionated into bran, protein concentrate, starch, layer above starch, and soluble β-glucan (SBG)-free flour, and their BA binding capacities were evaluated. The bran fractions were the only fractions that bound greater BA than did the whole oat flours on dry matter basis. Extraction of the soluble β-glucan to create the SBG-free flour significantly (P < 0.01) decreased the BA binding of the remaining flour. These data suggest that BA binding of the oat flours involves the synergistic interactions of the oat components, with β-glucan and lignin (insoluble fiber) having a great impact.

Comments

Posted with permission from Journal of Agricultural and Food Chemistry 54 (2006): 5142–5148, doi:10.1021/jf060384y. Copyright 2006 American Chemical Society.

Copyright Owner

American Chemical Society

Language

en

File Format

application/pdf

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