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Gastrointestinal Release of β-Glucan and Pectin Using an In Vitro Method

¹Biomedical Nutrition, Pure and Applied Biochemistry, Center for Applied Life Sciences, Department of Chemistry, Lund University, Lund, Sweden. ²Corresponding author. E-mail: matilda.ulmius@tbiokem.lth.se ³Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden. ⁴Food Technology, Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden.

The release of soluble dietary fiber is a prerequisite for viscous effects and hence beneficial health properties. A simple in vitro method was adapted to follow the release during gastrointestinal digestion, and the percentage of solubilized fiber was measured over time. β-Glucan from oat bran was mainly released during gastric digestion while the release of pectin from sugar beet fiber continued in the small intestine. Unmilled fractions of sugar beet fiber released more soluble fiber than oat bran flakes, probably due to the porous structure of sugar beet fiber as a result of manufacturing processes, but also due to differences in source. Milling to smaller fiber particles significantly improved releasability (from 20 to 55% released β-glucan and from 50 to 70% released pectin, respectively, after digestion). When milled fibers were included in individual food matrices, the release was reduced by protein and starch matrices (5% β-glucan and 35% pectin released, respectively) and slowed by fat (45% β-glucan and 60% pectin released). This may result in a too low or too late release in the upper small intestine to be able to interfere with macronutrient uptake. The method may be suitable for predicting the gastrointestinal release of soluble dietary fibers from food matrices in the development of healthy food products.