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Effects of oat bran, processed to different molecular weights of β-glucan, on plasma lipids and caecal formation of SCFA in mice

  • Tina Immerstrand (a1), Kristina E. Andersson (a2), Caroline Wange (a3), Ana Rascon (a3), Per Hellstrand (a2), Margareta Nyman (a1), Steve W. Cui (a4), Björn Bergenståhl (a5), Christian Trägårdh (a5) and Rickard Öste (a1) (a3)...
Abstract

In the present study, we evaluated the cholesterol-lowering effects of different oat bran (OB) preparations, differing regarding their peak molecular weight (MWp) of β-glucans (2348, 1311, 241, 56, 21 or < 10 kDa), in C57BL/6NCrl mice. The diets were designed to be atherogenic (0·8 % cholesterol and 0·1 % cholic acid), and they reflected the Western diet pattern (41 % energy fat). All OB preparations that were investigated significantly reduced plasma cholesterol when compared with a cellulose-containing control diet, regardless of the molecular weight of β-glucan. Moreover, the difference in viscous properties between the processed OB (from 0·11 to 17·7 l/g) did not appear to play a major role in the cholesterol-lowering properties. In addition, there was no correlation between the molecular weight of β-glucan and the amount of propionic acid formed in caecum. Interestingly, however, there was a significant correlation between the ratio of (propionic acid+butyric acid)/acetic acid and the MWp of β-glucans: the ratio increased with increasing molecular weight. The results of the present study suggest that the molecular weights and viscous properties of β-glucan in oat products may not be crucial parameters for their cholesterol-lowering effects.

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*Corresponding author: Tina Immerstrand, fax +46 46 222 4532, email tina.immerstrand@appliednutrition.lth.se
References
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British Journal of Nutrition
  • ISSN: 0007-1145
  • EISSN: 1475-2662
  • URL: /core/journals/british-journal-of-nutrition
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