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.
Copyright Owner
American Chemical Society
Copyright Date
2006
Language
en
File Format
application/pdf
Recommended Citation
Sayar, Sedat; Jannink, Jean-Luc; and White, Pamela J., "In Vitro Bile Acid Binding Activity within Flour Fractions from Oat Lines with Typical and High β-Glucan Amounts" (2006). Food Science and Human Nutrition Publications. 48.
https://lib.dr.iastate.edu/fshn_ag_pubs/48
Included in
Agricultural Science Commons, Agriculture Commons, Agronomy and Crop Sciences Commons, Food Chemistry Commons
Comments
Posted with permission from Journal of Agricultural and Food Chemistry 54 (2006): 5142–5148, doi:10.1021/jf060384y. Copyright 2006 American Chemical Society.