Molecular interactions between Barley and Oat β-glucans and phenolic derivatives

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 5, 2009, Pages 2056-2064

  Simonsen, Henrik Toft ^a   Nielsen, Mette S ^a   Christensen, Niels J ^a   Christensen, Ulla ^a   Cour, Thomas V La ^a   Motawia, Mohammed Saddik ^a   Jespersen, Birthe P M ^a   Engelsen, Søren B ^a   Møller, Birger Lindberg ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

glucan; glucosides; Barley; Bile salts; Oat; Phenolic derivatives

Indexed keywords

BETA GLUCAN; BILE ACID; PHENOL DERIVATIVE;

ARTICLE; BARLEY; CHEMISTRY; OAT;

AVENA SATIVA; BETA-GLUCANS; BILE ACIDS AND SALTS; HORDEUM; PHENOLS;

AVENA; HORDEUM;

EID: 64549157191     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf802057v     Document Type: Article

References (32)

1. Cookson, F. B.; Altschul, R.; Fedoroff, S. The effects of alfalfa on serum cholesterol and in modifying or preventing cholesterolinduced atherosclerosis in rabbits. J. Atheroscler. Res. 1967, 7, 69-81.
2. Eastwood, M. A. A molecular biological basis for the nutritional and pharmacological benefits of dietary plants. Q. J. Med. 2001, 94, 45-48.
3. Eastwood, M. A.; Kritchevsky, D. Dietary fibre: how did we get where we are? Annu. Rev. Nutr. 2005, 25, 1-8.
4. Kritchevsky, D. Cereal fibre and lipidemia. Cereal Foods World 1997, 42, 81-85.
5. Story, J. A.; Watterson, J. J.; Matheson, H. B.; Furumoto, E. J. Dietary fibre and bile acid metabolismsan update. Adv. Exp. Med. Biol. 1997, 427, 259-266.
6. Beer, M. U.; Arrigoni, E.; Amado, R. Effects of oat gum on blood cholesterol levels in healthy-young men. Eur. J. Clin. Nut. 1995, 49, 517-22.
7. Yang, J. L.; Kim, Y. H.; Lee, H. S.; Lee, M. S.; Moon, Y. K. Barley β-glucan lowers serum cholesterol based on the upregulation of cholesterol 7 R-hydroxylase activity and mRNA abundance in cholesterol-fed rats. J. Nut. Sci. Vitamin. 2003, 49, 381-387.
8. Story, J. A.; Kritchevsky, D. Comparison of the binding of various bile acids and bile salts in vitro by several types of fibre. J. Nutr. 1976, 106, 1292-1294.
9. Eastwood, M. A.; Anderson, R.; Mitchell, W. D.; Robertson, J.; Podock, S. A method to measure the adsorption of bile salts to vegetable fibre of differing water holding capacity. J. Nutr. 1976, 106, 1429-1432.
10. Kahlon, T. S.; Berrios, J. de J.; Smith, G. E.; Pan, J. L. In vitro bile acid binding capacity of wheat bran extruded at five specific mechanical energy levels. Cereal Chem. 2006, 83, 157-160.
11. Vahouny, G. V.; Tombes, R.; Cassidy, M. M.; Kritchevsky, D.; Gallo, L. L. Dietary fibres: V. Binding of bile salts, phospholipids and cholesterol from mixed micelles by bile acid sequestrants and dietary fibres. Lipids 1980, 15, 1012-1018.
12. Story, J. A.; Watterson, J. J.; Matheson, H. B.; Furumoto, E. J. Dietary fibre and bile acid metabolism. Adv. Exp. Med. Biol. 1990, 270, 43-48.
13. Vahouny, G. V.; Khalafi, R.; Satchithanandam, S.; Watkins, D. W.; Story, J. A.; Cassidy, M. M.; Kritchevsky, D. Dietary fibre supplementation and fecal bile acids, neutral steroids and divalent cations in rats. J. Nutr. 1987, 117, 2009-2015.
14. Coles, G. D.; Eady, S. L.; Coles, T. K.; Boone, D. J. J.; Furneaux, R. H. β-Glucan binds bile salts. In Cereals "96", Proceedings of The 46th Australian Cereal Chemistry Conference; Wringley, C. W., Ed.; RACI Cereal Chemistry Division: Melbourne, Australia, 1996; 180-183.
15. Boland, A. B.; Buhr, K.; Giannouli, P.; van Ruth, S. M. Influence of gelatin, starch, pectin and artificial saliva on the release of 11 flavour compounds from model gel systems. Food Chem. 2004, 86, 401-11.
16. Malkki, Y.; Heinio, R. L.; Autio, K. Influence of oat gum, guar gum and carboxymethyl cellulose on the perception of sweetness and flavor. Food Hydrocolloids 1993, 6, 525-532.
17. Pangborn, R. M.; Gibbs, Z. M.; Tassan, C. Effect of hydrocolloids on apparent viscosity and sensory properties of selected beverages. J. Texture Stud. 1978, 9, 415-436.
18. Juteau, A.; Cayot, N.; Chabanet, C.; Doublier, J. L.; Guichard, E. Flavour release from polysaccharide gels: different approaches for the determination of kinetic parameters. Trends Food Sci. Technol. 2004, 15, 394-402.
19. Yven, C.; Guichard, E.; Giboreau, A.; Roberts, D. D. Assessment of interactions between hydrocolloids and flavour compounds by sensory, headspace, and binding methodologies. J. Agric. Food Chem. 1998, 46, 1510-1514.
20. Bowles, R. K.; Morgan, K. R.; Furneaux, R. H.; Coles, G. D. C-13 CP/MAS NMR study of the interaction of bile acids with barley β-D-glucan. Carbohydr. Polym. 1996, 29, 7-10.
21. Guichard, E.; Etievant, P. Measurement of interactions between polysaccharides and flavour compounds by exclusion size chromatography: advantages and limits. Nahrung-Food 1998, 42, 376-379.
22. Langourieux, S.; Crouzet, J. Study of aroma compounds polysaccharides interactions by dynamic exponential dilution. Food Sci. Technol.-Lebensm. Wiss. Technol. 1994, 27, 544-549.
23. Druaux, C.; Voilley, A. Effect of food composition and microstructure on volatile flavour release. Trends Food Sci. Technol. 1997, 8, 364-368.
24. Mauthner, F. Ü ber neue synthetische Glucoside. J. Prakt. Chem. (Neue Folge) 1912, 85, 564-568.
25. Martens, H.; Nas, T. MultiVariate Calibration; Wiley: Chichester, U.K., 1989.
26. Macromodel, vers. 9.6; Schrödinger: New York, 2008. Steinbeck, C.; Han, Y.; Kuhn, S.; Horlacher, O.; Luttmann, E.; Willighagen, E. The Chemistry Development Kit (CDK): an opensource Java library for chemo- and bioinformatics. J. Chem. Inf. Comput. Sci. 2003, 43, 493-500.
27. QikProp, vers. 2.5; Schrödinger: New York, 2005.
28. The Unscrambler, vers. 7.6.; CAMO ASA: Trondheim, Norway.
29. Matlab, vers. 5.3; MathWorks: Natick, MA.
30. Latentix, vers. 1.0; Latent5: Copenhagen, Denmark.
31. Nielsen, M. S.; Jespersen, B. M.; Karlsson, A.; Simonsen, H. T.;
32. Møller, B. L.; Larke, H. N.; Larsen, F. H.; Engelsen, S. B. Comparative structural and rheological studies on barley and oat β-glucan products: Glucagel and PromOat. Cereal Chem., 2008, submitted for publication.