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Cristina Teixeira - One of the best experts on this subject based on the ideXlab platform.
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analysis of β glucan molar mass from Barley malt and brewer s spent grain with asymmetric flow field flow fractionation af4 and their association to proteins
Carbohydrate Polymers, 2017Co-Authors: Claudia Zielke, Cristina Teixeira, Huihuang Ding, Margareta Nyman, Lars NilssonAbstract:β-Glucan benefits are related with its molar mass and it would be of interest to better understand how this parameter can be changed by processing and variety for design of food with specific health effects. For this purpose, extracts from Barley malts and brewers' spent grain, processed at different conditions, were analysed regarding β-glucan content, molar mass, and protein content. Molar mass distribution was assessed using asymmetric flow field-flow fractionation (AF4) with multiangle light scattering (MALS), differential refractive index (dRI) and fluorescence (FL) detection. β-Glucan was detected in a wide molar mass range, <2000 to approximately 6.7 × 106 g/mol. Differences in molar masses were more noticeable between Barley varieties and steeping malting conditions than by mashing of malt. Barley Products processed to preserve β-glucan contained more β-glucan of high molar mass with potential to shift the fermentation site to the distal colon. Enzymatic degradation of proteins indicated presence of aggregates containing β-glucan and protein.
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application of a dynamic gastrointestinal in vitro model combined with a rat model to predict the digestive fate of Barley dietary fibre and evaluate potential impact on hindgut fermentation
Bioactive Carbohydrates and Dietary Fibre, 2017Co-Authors: Cristina Teixeira, Margareta Nyman, Roger Andersson, Marie AlmingerAbstract:Processing affects the composition, structure and physico-chemical characteristics of dietary fibres, and further changes can occur along the gastro-intestinal tract before entering the colon where undigested carbohydrates may serve as a substrate for the microbiota. To elucidate the effects of dietary fibre characteristic and the impact of processing on the digestive fate of dietary fibre components, in the stomach and the small intestine, a dynamic gastrointestinal in vitro model (TIM-1) was used. Three Barley malt and one brewers’ spent grain, with different contents of soluble fibre, arabinoxylan (total and soluble), and β-glucan with varying Calcofluor average molecular weight (Mcf) and molecular weight distribution were evaluated in the in vitro model. Additionally, a rat model was used to study the colonic fermentation of the dietary fibre components in the Barley Products. The transit time through the stomach and small intestine of the in vitro model was slowest for Barley malts with the highest content of soluble fibre and β-glucan. The β-glucan Mcf decreased with digestion time for all test meals, and the molecular weight distributions in the various Barley Products differed markedly. The highest β-glucan Mcf was found for Cinnamon malt, which also contained the highest proportion of soluble fibre. The hindgut fermentation of fibre and the proportions of caecal propionic acid were highest in rats fed Barley Products high in soluble fibre, β-glucan (content and Mcf), soluble arabinoxylan, and with slowest transit during digestion in the in vitro model.
Margareta Nyman - One of the best experts on this subject based on the ideXlab platform.
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analysis of β glucan molar mass from Barley malt and brewer s spent grain with asymmetric flow field flow fractionation af4 and their association to proteins
Carbohydrate Polymers, 2017Co-Authors: Claudia Zielke, Cristina Teixeira, Huihuang Ding, Margareta Nyman, Lars NilssonAbstract:β-Glucan benefits are related with its molar mass and it would be of interest to better understand how this parameter can be changed by processing and variety for design of food with specific health effects. For this purpose, extracts from Barley malts and brewers' spent grain, processed at different conditions, were analysed regarding β-glucan content, molar mass, and protein content. Molar mass distribution was assessed using asymmetric flow field-flow fractionation (AF4) with multiangle light scattering (MALS), differential refractive index (dRI) and fluorescence (FL) detection. β-Glucan was detected in a wide molar mass range, <2000 to approximately 6.7 × 106 g/mol. Differences in molar masses were more noticeable between Barley varieties and steeping malting conditions than by mashing of malt. Barley Products processed to preserve β-glucan contained more β-glucan of high molar mass with potential to shift the fermentation site to the distal colon. Enzymatic degradation of proteins indicated presence of aggregates containing β-glucan and protein.
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application of a dynamic gastrointestinal in vitro model combined with a rat model to predict the digestive fate of Barley dietary fibre and evaluate potential impact on hindgut fermentation
Bioactive Carbohydrates and Dietary Fibre, 2017Co-Authors: Cristina Teixeira, Margareta Nyman, Roger Andersson, Marie AlmingerAbstract:Processing affects the composition, structure and physico-chemical characteristics of dietary fibres, and further changes can occur along the gastro-intestinal tract before entering the colon where undigested carbohydrates may serve as a substrate for the microbiota. To elucidate the effects of dietary fibre characteristic and the impact of processing on the digestive fate of dietary fibre components, in the stomach and the small intestine, a dynamic gastrointestinal in vitro model (TIM-1) was used. Three Barley malt and one brewers’ spent grain, with different contents of soluble fibre, arabinoxylan (total and soluble), and β-glucan with varying Calcofluor average molecular weight (Mcf) and molecular weight distribution were evaluated in the in vitro model. Additionally, a rat model was used to study the colonic fermentation of the dietary fibre components in the Barley Products. The transit time through the stomach and small intestine of the in vitro model was slowest for Barley malts with the highest content of soluble fibre and β-glucan. The β-glucan Mcf decreased with digestion time for all test meals, and the molecular weight distributions in the various Barley Products differed markedly. The highest β-glucan Mcf was found for Cinnamon malt, which also contained the highest proportion of soluble fibre. The hindgut fermentation of fibre and the proportions of caecal propionic acid were highest in rats fed Barley Products high in soluble fibre, β-glucan (content and Mcf), soluble arabinoxylan, and with slowest transit during digestion in the in vitro model.
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modulation of gut microbiota in rats fed high fat diets by processing whole grain Barley to Barley malt
Molecular Nutrition & Food Research, 2015Co-Authors: Yadong Zhong, Margareta Nyman, Frida FakAbstract:The gut microbiota is linked with human health, and by manipulating its composition, health conditions might be improved. The aim of this study was to investigate whether two Barley Products, whole-grain Barley and Barley malt, caused differentiation of the caecal microbiota in rats fed high-fat diets and whether there were correlations with the short-chain fatty acids formed.
Marie Alminger - One of the best experts on this subject based on the ideXlab platform.
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application of a dynamic gastrointestinal in vitro model combined with a rat model to predict the digestive fate of Barley dietary fibre and evaluate potential impact on hindgut fermentation
Bioactive Carbohydrates and Dietary Fibre, 2017Co-Authors: Cristina Teixeira, Margareta Nyman, Roger Andersson, Marie AlmingerAbstract:Processing affects the composition, structure and physico-chemical characteristics of dietary fibres, and further changes can occur along the gastro-intestinal tract before entering the colon where undigested carbohydrates may serve as a substrate for the microbiota. To elucidate the effects of dietary fibre characteristic and the impact of processing on the digestive fate of dietary fibre components, in the stomach and the small intestine, a dynamic gastrointestinal in vitro model (TIM-1) was used. Three Barley malt and one brewers’ spent grain, with different contents of soluble fibre, arabinoxylan (total and soluble), and β-glucan with varying Calcofluor average molecular weight (Mcf) and molecular weight distribution were evaluated in the in vitro model. Additionally, a rat model was used to study the colonic fermentation of the dietary fibre components in the Barley Products. The transit time through the stomach and small intestine of the in vitro model was slowest for Barley malts with the highest content of soluble fibre and β-glucan. The β-glucan Mcf decreased with digestion time for all test meals, and the molecular weight distributions in the various Barley Products differed markedly. The highest β-glucan Mcf was found for Cinnamon malt, which also contained the highest proportion of soluble fibre. The hindgut fermentation of fibre and the proportions of caecal propionic acid were highest in rats fed Barley Products high in soluble fibre, β-glucan (content and Mcf), soluble arabinoxylan, and with slowest transit during digestion in the in vitro model.
Christel Lambergallardt - One of the best experts on this subject based on the ideXlab platform.
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analysis of in vitro digestible phosphorus content in selected processed rye wheat and Barley Products
Journal of Food Composition and Analysis, 2012Co-Authors: Suvi T Itkonen, Paivi Ekholm, Virpi Kemi, Christel LambergallardtAbstract:Abstract The bioavailability of phosphorus (P) in foodstuffs is mostly unknown. The aim of this study was to test a method for in vitro digestible phosphorus (DP) analysis and analyse the DP content in variously processed cereal Products by an in vitro method combined with inductively coupled plasma–mass spectrometry (ICP–MS). For DP analysis the samples were treated as chyme by adding alpha-amylase and proteases. The samples were dialysed, using equilibrium dialysis, and the DP was analysed by ICP–MS. The amount of total phosphorus (TP) was also analysed by ICP–MS. In soured wheat and rye breads, the proportion of DP/TP was higher (DP/TP: rye 83%, wheat 78%) than in flours (DP/TP: rye 45%; wheat 43%) or non-soured breads (DP/TP: wheat 46%). This indicates that, during processing, phytic acid degrades and releases soluble inorganic P, which increases the DP content. The DP content in the cereals was significantly lower than the TP content, which indicates that not all dietary P may be absorbed in the human body.
Peter J. Wood - One of the best experts on this subject based on the ideXlab platform.
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Cereal β-glucans in diet and health
Journal of Cereal Science, 2007Co-Authors: Peter J. WoodAbstract:Abstract The native mixed linkage β -glucan of cereals is classified as a soluble dietary fibre, with rheological properties generally similar to guar gum and other random coil polysaccharides. The ability of oat and Barley Products to attenuate postprandial glycemic and insulinemic response is related to content of (1→3)(1→4)- β - d -glucan ( β -glucan) and viscosity. A role of viscosity of β -glucan has not been directly demonstrated for lowering of serum cholesterol levels, and not all studies report a statistically significant lowering. The wide range of effectiveness reported may partially be explained by the properties of the β -glucan in the diets used, as well as the dose.