In vitro assessment of oat β-glucans nutritional properties: An inter-laboratory methodology evaluation

Oat β-glucan prevents high fat diet induced obesity by targeting ileal Farnesoid X receptor-fibroblast growth factor 15 signaling

Oat β-glucan has demonstrated an anti-obesity effect against high fat diet. However, its precise regulatory mechanism remains unclear. The anti-obesity effect was related to the structural characteristics. In this study, different molecular weight oat β-glucans were investigated, and yeast glucan was taken as the positive control. Compared with the low molecular weight oat β-glucan, the higher molecular weight β-glucan presented a superior anti-obesity effect, which might be attributed to its viscosity and fermentability. Oat β-glucan effectively modulated microbiota in both the large and small intestines. Correlation analysis revealed that ileal bacteria played a more critical role in lipid metabolism. Most bile acids are recycled in the distal ileum, and bile acid metabolism influences lipid metabolism. Consequently, the impact of oat β-glucan on bile acid metabolism was assessed. Oat β-glucan intervention reduced the abundance of Faecalibaculum, while increasing the abundance of Lactobacillus and Bifidobacterium. These microbiota alterations contributed to an increase in 7-ketodeoxycholic acid, which was identified as a Farnesoid X receptor (FXR) antagonist in cell experiments. Inactivation of ileal FXR-fibroblast growth factor 15 (FGF15) signaling by 7-ketodeoxycholic acid led to enhanced bile acid synthesis via the alternative pathway. Furthermore, upregulated cytochrome P450 family 27 subfamily A member 1 (CYP27A1) promoted chenodeoxycholic acid production, which subsequently activated hepatic FXR and further accelerated hepatic lipolysis through the peroxisome proliferator-activated receptor α (PPARα)-carnitine palmitoyltransferase 1 A (CPT1A) pathway. These findings provide new evidence that oat β-glucan exerts anti-obesity effects by modulating bile acid metabolism.

Influence of sprouted oat flour substitution on the texture and in vitro starch digestibility of wheat bread

•

β-glucan reduced 45 % and polyphenols increased 79 % after sprouting for 120 h.

•

Bread’s cell density and specific volume were the highest after sprouting for 72 h.

•

The starch digestibility was the lowest with oat flour sprouting for 72 h.

•

Two digestible fractions with different digestion rates was presented in the bread.

•

Sprouting for 72 h postponed t_2start and reduced digestion rate by 7 % in the bread.

The aim of this study was to investigate the effect of sprouted oats substitutions on the in vitro digestibility of starch in the wheat bread. The physical and nutritional quality of wheat bread enriched with 20 % sprouted oat flour was compared. The polyphenols and γ-aminobutyric acid increased, while the content of starch and β-glucan in the mixed bread was gradually decreased. The specific volume of mixed bread reached the maximum with a 19.79 % reduction of area fraction and a 31.36 % increase cell density when sprouting for 72 h. Two digestible starch fractions with different digestion rates were observed from the LOS-CPS fitted starch digestograms. The microstructure revealed that large type A wheat starch was gelatinized after baking, whereas small type B wheat starch and oat starch were wrapped in protein-β-glucan complexes. This study suggests that properly sprouting has the potential to obtain nutritional bread with low starch digestibility.

Viscosity development from oat bran β-glucans through in vitro digestion is lowered in the presence of phenolic compounds

Dietary fibres have been shown to aggregate and lose viscosity and water binding capacity in solution in the presence of phenolic compounds. This study aimed to verify this observation in a complex grain system containing β-glucans. The viscosity of uncooked and cooked oat bran digested in vitro was measured in the presence of 1-30 mM phenolic acids or flavonoids, and digestograms were modelled to understand the effects of phenolic compounds on the drivers of viscosity. The final viscosity of the digesta, driven by β-glucans, underwent a significant decrease of up to 31% upon the addition of phenolic compounds. To account for the inhibitory activity of phenolic compounds on digestive enzymes, modelling of the digestograms was adjusted with reference to that from previous work. The models suggest that phenolic compounds can simultaneously: (1) slow down the release of β-glucans by slowing down digestion through enzyme inhibition, and (2) decrease the viscosity of solubilised β-glucans, likely through colloidal aggregation as observed in solution before. These in vitro results suggest that the health benefits of oats linked to digestive viscosity of β-glucans may be altered by co-formulation with or co-ingestion of phenolic compounds.

Quantitative characterization of the digestive viscosity profile of cereal soluble dietary fibers using in vitro digestion in Rapid ViscoAnalyzer

A standard method measuring viscosity (η) of cereal products through in vitro digestion in a Rapid ViscoAnalyzer has been developed previously and is predictive of some physiological effects of cereal foods. This paper proposes a simple mathematical model to analyze quantitatively the digestograms obtained by that method. Digestograms of twelve uncooked and cooked cereal products were generated and data quality was assessed. Experimental data were fitted with a viscosity model η_model=η₁+η₂, where [Formula: see text] and [Formula: see text] were respectively viscosity decrease and viscosity increase components. The model showed very good agreement with experimental data and enabled interpretation of the digestograms in relation to the composition of the products: η₁ was interpreted as the decreasing viscosity of digestible polymeric nutrients whereas η₂ was interpreted as the viscosity development of viscous dietary fibers. This model may be useful to investigate quantitatively the biological effects of soluble dietary fibers in cereal products and similar products.