The impact of oat structure and β-glucan on in vitro lipid digestion

Oat β-glucan has been shown to play a positive role in influencing lipid and cholesterol metabolism. However, the mechanisms behind these beneficial effects are not fully understood. The purpose of the current work was to investigate some of the possible mechanisms behind the cholesterol lowering effect of oat β-glucan, and how processing of oat modulates lipolysis. β-Glucan release, and the rate and extent of lipolysis measured in the presence of different sources of oat β-glucan, were investigated during gastrointestinal digestion. Only a fraction of the original β-glucan content was released during digestion. Oat flakes and flour appeared to have a more significant effect on lipolysis than purified β-glucan. These findings show that the positive action of β-glucan is likely to involve complex processes and interactions with the food matrix. This work also highlights the importance of considering the structure and physicochemical properties of foods, and not just the nutrient content

Interactions between surfactants and {1,4-phenylene-[9,9-bis(4-phenoxy-butylsulfonate)]fluorene-2,7-diyl}

The interaction between the water-soluble anionic conjugated copolymer poly{1,4-phenylene-[9,9-bis(4-phenoxy-butylsulfonate)]fluorene-2,7-diyl} (PBS-PFP) and various surfactants has been studied in aqueous solution by UV-vis absorption spectra, fluorescence and electrical conductivity. It is suggested from the linear dependence of absorbance, fluorescence and electrical conductivity on concentration that in the absence of surfactant, moderately stable dispersions are formed. These are affected in different ways on adding cationic, anionic or neutral surfactants. With the cationic cetyltrimethylammonium bromide, quenching of fluorescence intensity and lifetime, and formation of a new emission occurs at concentrations well below the critical micelle concentration (cmc). Electrical conductivity measurements indicate a discontinuity at surfactant/polymer ratio corresponding to electroneutrality, due to complexation. With the anionic sodium dodecyl sulfate, fluorescence quenching is also observed, but is attributed to formation of some mixed polymer/surfactant aggregate. The most striking changes are observed with the non-ionic pentaethyleneglycol monododecyl ether (C12E5), where a blue shift in fluorescence emission, dramatic increases in lifetime and quantum yield, and changes in electrical around the cmc are interpreted in terms of incorporation of single polymer chains in elongated cylindrical micelles. This is supported by 1H NMR spectroscopic measurements.http://www.sciencedirect.com/science/article/B6TFR-4GJK86Y-7/1/847da7ebe75424aac8aa097365af1c3

Role of polysaccharides in food, digestion, and health

WOS: 000387762600001PubMed ID: 25921546Polysaccharides derived from plant foods are major components of the human diet, with limited contributions of related components from fungal and algal sources. In particular, starch and other storage carbohydrates are the major sources of energy in all diets, while cell wall polysaccharides are the major components of dietary fiber. We review the role of these components in the human diet, including their structure and distribution, their modification during food processing and effects on functional properties, their behavior in the gastrointestinal tract, and their contribution to healthy diets.COST ActionEuropean Cooperation in Science and Technology (COST) [FA1005]; Biotechnology and Biological Sciences Research Council (BBSRC) of the United KingdomBiotechnology and Biological Sciences Research Council (BBSRC); Biotechnology and Biological Sciences Research CouncilBiotechnology and Biological Sciences Research Council (BBSRC) [BBS/E/C/00005206, BB/H004866/1]The authors acknowledge support of the COST Action FA1005. Rothamsted Research and King's College London are funded by the Biotechnology and Biological Sciences Research Council (BBSRC) of the United Kingdom

Role of polysaccharides in food, digestion, and health

Polysaccharides derived from plant foods are major components of the human diet, with limited contributions of related components from fungal and algal sources. In particular, starch and other storage carbohydrates are the major sources of energy in all diets, while cell wall polysaccharides are the major components of dietary fiber. We review the role of these components in the human diet, including their structure and distribution, their modification during food processing and effects on functional properties, their behavior in the gastrointestinal tract, and their contribution to healthy diets