Β-glucan Levels Research Articles

Application of rich in β-glucan flours and preparations in bread baked from frozen dough.

This study aims to define the changes in the quality of bakery products depending on the β-glucan source and its contribution using bake-off technology. The examined bread was enriched with a 10% addition of oat flour, barley flour, oat fibre preparation, and barley fibre preparation. Bread was tested for rheological parameters, baking performance, hardness and springiness, water content, specific volume, porosity, crust and crumb colour, and β-glucan content. In the executed research, the adverse effect of this component on the formation of gluten network and hardness of the crumb was observed. In the double compression test, it was shown that the highest hardness on the day of baking was characterized by the bread with the addition of barley preparation. The fastest rate of staling was observed in the bread with additional barley flour that was affected by the highest amount of β-glucan. A significant decrease of the β-glucan level was also found during the technological bake-off process, which can be explained by the activity of enzymes.

β-glucan mitigated trinitrobenzene sulfonic acid-induced enteritis in the rainbow trout (Oncorhynchus mykiss)

Enteritis is a common disease in fish which can be induced by a variety of factors. To study the effects of β-glucan on enteritis of rainbow trout (Oncorhynchus mykiss), fish were administrated different β-glucan levels (0, 0.1%, and 0.2%) for 30 days. Then individuals in all groups had enteritis induced with Trinitrobenzene Sulfonic Acid (TNBS) (75 mg per kg of body weight) and were sampled on 3, 6, and 9 days post inflammation (dpi). The growth data showed that 0.2% β-glucan significantly improved the weight gain, specific growth rate, and feed efficiency (p < .05). The enteritis-induced weight loss percentage was largest on 6 dpi in all groups which was attenuated in the 0.2% β-glucan group (BG) (p < .05). In addition, 0.1% and 0.2% β-glucan dose-dependently decreased cumulative mortality rate during enteritis (p < .05). The intestinal histology and related scores of pathomorphological changes indicated that lesions of intestinal structure appeared on 3 dpi and became more severe on 6 dpi in all groups. Comparatively, intestinal lesions were the mildest in the 0.2% BG (p < .05). The changes of white blood cells, red blood cells, and hemoglobin in the 0.1% and 0.2% BG were smaller than in the control group post enteritis (p < .05). Besides that, enteritis increased serum antioxidant activities consisting of SOD, CAT, GSH, GSH-Px, MPO, and T-AOC. However, these increases were weakened in the 0.2% BG (p < .05). Lastly, 0.2% β-glucan alleviated mRNA up-regulation of pro-inflammatory cytokines including il-1β, il-6, and tnf-α in distal intestine, in contrast, it enhanced the mRNA up-regulation of anti-inflammatory cytokine il-10 and host defense peptides including cath-1 and cath-2 (p < .05). To sum up, this is the first study to induce enteritis with TNBS in rainbow trout. Besides that, 0.1% and 0.2% β-glucan could dose-dependently mitigate TNBS-induced enteritis in rainbow trout. This research provides the evidence to support β-glucan as a therapeutic or protective substance in commercial fish enteritis.

Mapping of agronomic traits, disease resistance and malting quality in a wide cross of two-row barley cultivars.

Wide crosses between genetically diverged parents may reveal novel loci for crop improvement that are not apparent in crosses between elite cultivars. The landrace Chevallier was a noted malting barley first grown in 1820. To identify potentially novel alleles for agronomic traits, Chevallier was crossed with the modern malting cultivar NFC Tipple generating two genetically diverse recombinant inbred line populations. Genetic maps were produced using genotyping-by-sequencing and 384-SNP genotyping, and the populations were phenotyped for agronomic traits to allow the identification of quantitative trait loci (QTL). Within the semi-dwarf 1 (sdw1) region on chromosome 3H Chevallier conferred increased plant height and reduced tiller number, with QTL for these traits explaining 79.4% and 35.2% of the phenotypic variance observed, respectively. Chevallier was also associated with powdery mildew susceptibility, with a QTL on 1H accounting for up to 19.1% of the variance and resistance at this locus most likely resulting from an Mla variant from Tipple. Two novel QTL for physiological leaf spotting were identified on 3H and 7H, explaining up to 17.1% of the variance and with the Chevallier allele reducing symptom severity on 7H. Preliminary micromalting analysis was also undertaken to compare the malting characteristics of Chevallier and Tipple. Chevallier malt contained significantly lower levels of both α-amylase and wort β-glucan than Tipple malt, however no significant differences were observed for the remaining malting parameters measured. This suggests that the most obvious improvements in barley since the introduction of Chevallier are for agronomic traits such as height, yield and lodging resistance rather than for malting characteristics. Overall, our results demonstrate that this wide cross between Chevallier and Tipple may provide a source of novel QTL for barley breeding.

Effects of beta-glucan addition on the physicochemical and microbiological characteristics of fermented sausage.

The objective of this study was to investigate the effects of added beta-glucan (β-glucan) levels on the lipid oxidation, physicochemical, microbiological, textural and sensorial properties of fermented sausage produced with various amounts of beef fat during fermentation and storage periods. To determine the effects of β-glucan, twelve sausage treatments included four controls (no β-glucan) with or without beef fat and starter culture addition and eight β-glucan incorporated groups produced with addition of starter culture, various levels of β-glucan (0, 1, 2%) and different levels (0, 10, 15, 20%) of beef fat were manufactured. The results indicated that addition of β-glucan decreased thiobarbituric acid reactive substances (TBARS) values compared to control groups which had 20% beef fat (P < 0.05). β-glucan enhanced the growth of lactic acid bacteria during fermentation and storage periods (P < 0.05). The addition of β-glucan caused a decrease in water activity and pH values of sausage during the fermentation and storage (P < 0.05). Color values, fatty acid composition, protein, fat, moisture and ash content were not influenced by the use of β-glucan (P < 0.05). Higher levels of β-glucan in sausage formulation caused an increase in the hardness values of sausage (P < 0.05).

Effect of Growth Conditions and Genotype on Barley Yield and β-Glucan Content of Kernels and Malt.

This study was conducted to evaluate the effect of growth conditions and genotype on the barley yield and β-glucan content of grain and malt. Total and water-extractable (W-E) β-glucans and their molecular and structural properties were analyzed in nine 2-row barley varieties and corresponding malts. The total β-glucan content of barley is not influenced by year or by the cultivar, while the grain yield and W-E β-glucan content are significantly influenced by the year. Barley W-E β-glucans have a molecular weight between 1.0 × 105 and 4.0 × 105 Da and a random coil conformation. β-Glucan levels in malt are significantly lower than in barley, and neither the total nor the W-E β-glucans are influenced by environmental factors or genetic aspects. W-E β-glucans are mainly composed of fractions with Mw values below 1.0 × 105 Da. In conclusion, the molecular characterization of β-glucans could represent a powerful tool to understand their role in the brewing process.

ENHANCING GROWTH PERFORMANCE AND FEED UTILIZATION USING PREBIOTICS IN COMMERCIAL DIETS OF NILE TILAPIA (Oreochromis niloticus) FINGERLINGS

An experiment was undertaken to study the impact of commercial β-glucan on growth performance, feed utilization and immunomodulatory effects of Nile tilapia fingerlings. Four isocaloric and isonitrogenous diets were formulatedwith three levels of β-glucan (0, 0.6, 1.2 and 1.8%) and fed to the fish for 84 days. The tested diets were applied in 12 fiberglass tanks (80 x 60 x 60 cm) each was supplied arbitrarily with 20 Nile tilapia fingerlings with anmoderate starting body weight of 10 ± 0.20g. Generally, We found that adding β-glucan to the diet improve fish growth performance, feed conversion ratio, protein efficiency ratio and Apparent protein digestibility were enhanced for tilapia fingerlings compared to fish fed on the control diet. In terms of blood estimations no critical contrasts were identified in plasma albumin, total protein and total globulins of fish nourished on the tested diets. Conclusively, the results revealed that It is possible to include concentrations of 0.6 % of β-glucans in the diets for Nile tilapia, with detectable improvement on growth performance, feed utilization and survival.

Interactive Curve-Linear Relationship Between Alteration of Carbohydrate Macromolecular Structure Traits in Hulless Barley (Hordeum vulgare L.) Grain and Nutrient Utilization, Biodegradation and Bioavailability.

The aim of this study was to reveal an interactive curve-linear relationship between altered carbohydrate macromolecular structure traits of hulless barley cultivars and nutrient utilization, biodegradation, as well as bioavailability. The cultivars had different carbohydrate macromolecular traits, including amylose (A), amylopectin (AP), and β-glucan contents, as well as their ratios (A:AP). The parameters assessed included: (1) chemical and nutrient profiles; (2) protein and carbohydrate sub-fractions partitioned by the Cornell Net Carbohydrate and Protein System (CNCPS); (3) total digestible nutrients (TDN) and energy values; and (4) in situ rumen degradation kinetics of nutrients and truly absorbed nutrient supply. The hulless barley samples were analyzed for starch (ST), crude protein (CP), total soluble crude protein (SCP), etc. The in situ incubation technique was performed to evaluate the degradation kinetics of the nutrients, as well as the effective degradability (ED) and bypass nutrient (B). Results showed that the carbohydrates (g/kg DM) had a cubic relationship (p < 0.05), with the A:AP ratio and β-glucan level; while the starch level presented a quadratic relationship (p < 0.05), with the A:AP ratio and cubic relationship (p < 0.05), with β-glucan level. The CP and SCP contents had a cubic relationship (p < 0.05) with the A:AP ratio and β-glucan level. The altered carbohydrate macromolecular traits were observed to have strongly curve-linear correlations with protein and carbohydrate fractions partitioned by CNCPS. For the in situ protein degradation kinetics, there was a quadratic effect of A:AP ratio on the rumen undegraded protein (RUP, g/kg DM) and a linear effect of β-glucan on the bypass protein (BCP, g/kg DM). The A:AP ratio and β-glucan levels had quadratic effects (p < 0.05) on BCP and EDCP. For ST degradation kinetics, the ST degradation rate (Kd), BST and EDST showed cubic effects (p < 0.05) with A:AP ratio. The β-glucan level showed a cubic effect on EDST (g/kg DM) and a quadratic effect on BST (g/kg ST or g/kg DM) and EDST (g/kg DM). In conclusion, alteration of carbohydrate macromolecular traits in hulless barley significantly impacted nutrient utilization, metabolic characteristics, biodegradation, and bioavailability. Altered carbohydrate macromolecular traits curve-linearly affected the nutrient profiles, protein and carbohydrate fractions, total digestible nutrient, energy values, and in situ degradation kinetics.

Optimization of yeast β-glucan and additional water levels, and chilled storage time on characteristics of chilled bread using response surface methodology

This research aimed to investigate the optimum levels of yeast β-glucan and additional water, and chilled storage time for producing chilled bread using response surface methodology. Yeast β-glucan, a natural hydrocolloid extracted from yeast cell wall, possesses not only functional properties but also human health benefits to be used in food products. A Box–Behnken design with three independent variables (yeast β-glucan, additional water, and chilled storage time) and three levels was used to develop models for the different characteristic responses. Superimposition of contour plots of the significant responses (spread ratio, crumb color L* and b* values, crumb hardness and cohesiveness, and moisture content) was performed to obtain the optimum chilled bread formula. Using the qualities of one-day-on-shelf commercial bread as a reference, the optimum chilled bread contained 0.28% yeast β-glucan and 11.69% additional water (wheat flour basis) with 4 days chilled storage. The optimum chilled bread had superior qualities to the basic formula bread at 4 days of chilled storage. The bread staling during chilling can be retarded by incorporating yeast β-glucan and additional water in the bread formula.

Effect of β-Glucan Stabilized Virgin Coconut Oil Nanoemulsion on Properties of Croaker Surimi Gel

ABSTRACTEffects of virgin coconut oil (VCO) nanoemulsion stabilized by β-glucan and β-glucan solution at final β-glucan levels of 5–20% (based on solid weight of surimi) on croaker surimi gel were comparatively studied. Increases in breaking force, deformation, and fracture constant were found in surimi gel containing VCO nanoemulsion stabilized by 5% β-glucan, whereas a decrease in all properties was observed as the level of β-glucan in nanoemulsion increased. The addition of β-glucan solutions led to continuous decrease in breaking force, deformation, and fracture constant, compared to the control. Addition of both β-glucan stabilized nanoemulsion and β-glucan solutions resulted in decrease in viscoelastic moduli. Power law model represented viscoelastic behavior of all the gels. Expressible moisture content decreased, while whiteness increased with the addition of β-glucan-stabilized nanoemulsion, compared with gel containing VCO. However, both expressible moisture content and whiteness increased with the addition of β-glucan solutions, at all levels used. Addition of β-glucan-stabilized nanoemulsion resulted in finer gels compared to the control gel added with only VCO. Generally, overall likeness score increased for gel containing VCO nanoemulsion stabilized by 5% β-glucan. The surimi gel containing both medium chain fatty acids and β-glucan, functional ingredients, could be developed as a new product.

PRODUCTION OF β-GLUCAN CONCENTRATE BY OAT GERMINATION

Today industrial processes manufacturing functional food with elevated β-glucan fraction are vulnerable due to heavy losses in energy and valuable human nutrients, and that calls for new technological solutions. Oat malting is discussed as an approach to obtain β-glucan concentrates rich with protein, vitamins, enzymes by reducing starch level.&#x0D; Hulless (or naked) oat malting duration was evaluated to control polysaccharide composition in grains. Amylolytic enzymes complex was demonstrated to degrade starch in 15 days from 59.5% to 31%, with β-glucan level rising correspondingly from 6.1% to 16.0%. It was noted that up to 6% of β-glucan can be synthesized in sprouts. Simultaneously, sprouting was accompanied by activation of endo-β-1,3-glucanase in aleuronic layer, and the maximal activity was observed on the 6th to 7th days of malting. This enzyme converts β-glucans to oligomers with lower molecular mass — β-glucan oligosaccharides, with concentration of the latter reaching 6% on the 15th day of malting.

Cereal type significantly affects the composition and reconstitution characteristics of dried fermented milk-cereal composites.

Dairy and cereal products are frequently combined to create composites with enhanced nutritional benefits. Commercially available dried dairy-cereal composites are typically reconstituted and cooked to produce porridge or soup. Dried fermented milk-cereal composites (FMCC) with ∼193 g kg-1 protein were prepared by blending fermented milk with parboiled oats (FMCCo), wheat (FMCCw), or barley (FMCCb), incubating the blend, drying, and milling. Cereal type significantly affected the composition of the FMCC and the properties of the reconstituted, cooked FMCC (R-FMCC). The FMCCo had a higher starch and fat content and lower levels of lactose, lactic acid, and amylose than FMCCb. The R-FMCCo had higher viscosity during cooking at 95 °C and cooling to 35 °C, and higher values of yield stress (σ0 ), consistency index (K) and viscosity on shearing from 20 to 120 s-1 at 60 °C than R-FMCCb. The FMCCw had lower levels of fat and β-glucan than FMCCo or FMCCb, but was otherwise closer to FMMCb with respect to composition, cooking properties and flow behavior. Differences in composition and consistency associated with cereal type are likely to affect the nutritional value of the FMCC. © 2018 Society of Chemical Industry.

Correlation Between β-Glucan and Neutrophil/Eosinophil Ratio of Paranasal Sinus Mucosa and Blood in the Diagnosis of Chronic Fungal Rhinosinusitis.

Chronic fungal rhinosinusitis is a major health problem because of the large impact on quality of life and difficult medical treatment. Its prevalence is increasing. There is currently an opportunity to establish the diagnosis without invasive intervention by utilizing β-glucan, which is the largest component of fungal cell wall and neutrophil/eosinophil ratio (NER). We sought to discover the correlation between β-glucan level and the NER of paranasal sinuses mucosa and blood as a potential diagnostic marker for patients with chronic fungal rhinosinusitis. We conducted a cross-sectional study involving 20 subjects. Blood sampling and maxillary sinus surgery were performed, and fungal identification in the sinus mucosa was determined using the polymerase chain reaction. If a fungal species with β-glucan was found, then the examination was continued with the measurement of β-glucan by enzyme-linked immunosorbent assay, neutrophil, and eosinophil flow cytometry in sinus mucosa and blood. Aspergillus flavus is the most commonly found fungus. All subjects passed the positive β-glucan limit (3 80 pg/mL) of the mucosal sample and only one subject had intermediate results (60-79 pg/mL) from their blood sample. Seventeen subjects had mucosal eosinophilic inflammation whereas the blood of 12 subjects revealed neutrophilic inflammation. There was no significant difference between the level of β-glucan in blood and mucosal sinus (p = 0.886), so that β-glucan examination of blood can describe β-glucan levels in paranasal sinuses. There was a significant difference between mucosal NER and blood (p < 0.001). β-glucan level with NER in both paranasal sinus mucosa and blood had no significant correlation (p > 0.050). β-glucan can be used to establish the diagnosis of chronic fungal rhinosinusitis. However, differential diagnosis of allergy or infection cannot be excluded by examination of blood NER. Still, it is hoped that the process of diagnosis can be obtained quickly and precisely without the need for invasive procedure although it requires more research, especially related to the diagnostic test.

Aspartyl proteases in Candida glabrata are required for suppression of the host innate immune response

A family of 11 cell surface-associated aspartyl proteases (CgYps1–11), also referred as yapsins, is a key virulence factor in the pathogenic yeast Candida glabrata. However, the mechanism by which CgYapsins modulate immune response and facilitate survival in the mammalian host remains to be identified. Here, using RNA-Seq analysis, we report that genes involved in cell wall metabolism are differentially regulated in the Cgyps1–11Δ mutant. Consistently, the mutant contained lower β-glucan and mannan levels and exhibited increased chitin content in the cell wall. As cell wall components are known to regulate the innate immune response, we next determined the macrophage transcriptional response to C. glabrata infection and observed differential expression of genes implicated in inflammation, chemotaxis, ion transport, and the tumor necrosis factor signaling cascade. Importantly, the Cgyps1–11Δ mutant evoked a different immune response, resulting in an enhanced release of the pro-inflammatory cytokine IL-1β in THP-1 macrophages. Further, Cgyps1–11Δ–induced IL-1β production adversely affected intracellular proliferation of co-infected WT cells and depended on activation of spleen tyrosine kinase (Syk) signaling in the host cells. Accordingly, the Syk inhibitor R406 augmented intracellular survival of the Cgyps1–11Δ mutant. Finally, we demonstrate that C. glabrata infection triggers elevated IL-1β production in mouse organs and that the CgYPS genes are required for organ colonization and dissemination in the murine model of systemic infection. Altogether, our results uncover the basis for macrophage-mediated killing of Cgyps1–11Δ cells and provide the first evidence that aspartyl proteases in C. glabrata are required for suppression of IL-1β production in macrophages.

Effect of addition of different levels of β-glucan from minor millet on the functional, textural and sensory characteristics of cake premix and cake

β-Glucan is a fibrous polysaccharide and good source of soluble dietary fiber having multiple functional and medicinal properties. Functionality of β-glucan extracts was investigated followed by studying the characteristics of cakes containing 2.5–7.5% of this extracts. Yield, purity, foaming ability, DPPH activity, WBC and SP β-glucan extracts of germinated millets improved due to germination. The in vitro antioxidant activity of cake increased from 18.23 to 22.58% with increase in β-glucan level from 2.5 to 7.5%. The volume index of cake was improved with β-glucan addition up to 5.0% and decreased with further addition to 7.5%. TPA characteristics of the cake improved significantly with β-glucan addition where as firmness decreased with increase in β-glucan content. Panelists rated highly cake fortified with β-glucan levels up to 5.0%. The decrease in sensory score at higher β-glucan level could be attributed to the increase in gumminess, cohesiveness and decrease in resilience score. The L and b values of cake crust and crumbs decreased significantly whereas ‘a’ value increased significantly with increase in β-glucan levels. Overall, the addition of upto 5.0% β-glucan extract in wheat flour cake improved its physicochemical, textural, sensory and in vitro antioxidant characteristics.

Efficiency of Dietary β-glucan Supplementation on Growth, Body Composition, Feed, and Nutrient Utilization in Juveniles of Pompano Fish (Trachinotus ovatus, Linnaeus, 1758)

An 8-week experiment was conducted to examine the effect of increasing levels of dietary β-glucan on the growth performance, feed utilization, and body composition of juvenile pompano (Trachinotus ovatus). Pompano (mean initial weight, 6.45 g) were fed five diets containing five levels of β-glucan (D1 (control): 0%; D2: 0.05%; D3: 0.10%; D4: 0.20%; and D5: 0.40%. Results showed that growth performance, body composition, efficacy of feed and nutrient utilization were significantly affected by dietary β-glucan levels. After 8-weeks of feeding, weight gain, daily weight gain, specific growth rate, final body weight, coefficient of variation were highest in pompano fed 0.05% and 0.10% β-glucan in the diet (P ≤ 0.034), while growth of fish fed 0.2% and 0.4% β-glucan did not significantly differ compared to fish fed the control diet (P ≥ 0.170). Survival rate of juvenile pompano was not influenced by β-glucan supplement in the diet (P ≥ 0.383). In addition, feed utilization daily feed intake, feed conversion ratio, and feed conversion efficiency were significantly lower in fish fed diets supplemented with 0.01–0.10% β-glucan (P ≤ 0.027). In contrast, feeds supplemented with 0.2 to 0.4% β-glucan did not influence the feed utilization of pompano after 56 days of diet feeding (P ≥ 0.051). Protein was significantly higher in the flesh of pompano fed 0.05% to 0.10% β-glucan (P ≤ 0.001), while lipid content in fish decreased significantly with graded levels of β-glucan in the diet (P ≤ 0.044). After 56 days, protein efficiency ratio (PER), protein productive value (PPV), and fractional rates of protein growth (Kg), were significantly higher in fish fed diets supplemented with 0.05 -0.10% β-glucan (P ≤ 0.025).

Development of a complete set of wheat-barley group-7 Robertsonian translocation chromosomes conferring an increased content of β-glucan.

A complete set of six compensating Robertsonian translocation chromosomes involving barley chromosome 7H and three chromosomes of hexaploid wheat was produced. Grain β-glucan content increased in lines containing 7HL. Many valuable genes for agronomic performance, disease resistance and increased yield have been transferred from relative species to wheat (Triticum aestivum L.) through whole-arm Robertsonian translocations (RobT). Although of a great value, the sets of available translocations from barley (Hordeum vulgare L.) are limited. Here, we present the production of a complete set of six compensating RobT chromosomes involving barley chromosome 7H and three group-7 chromosomes of wheat. The barley group-7 long-arm RobTs had a higher grain β-glucan content compared to the wheat control. The β-glucan levels varied depending on the temperature and were higher under hot conditions. Implicated in this increase, the barley cellulose synthase-like F6 gene (CslF6) responsible for β-glucan synthesis was physically mapped near the centromere in the long arm of barley chromosome 7H. Likewise, wheat CslF6 homoeologs were mapped near the centromere in the long arms of all group-7 wheat chromosomes. With the set of novel wheat-barley translocations, we demonstrate a valuable increase of β-glucan, along with a resource of genetic stocks that are likely to carry many other important genes from barley into wheat.

Mixolab, retrogradation and digestibility behavior of chapatti made from hulless barley flours

Barley flours can be utilized for preparation of chapatti after blending with 7% vital wheat gluten. Mixolab analysis revealed a significant role of non-starchy polysaccharides in increasing dough consistency after mixing (C1) and heating (C3). A significant negative correlation (R = −0.63) of mixolab retrogradation (%) was observed with soluble arabinoxylan contents of flours indicating their positive effects on chapatti quality. Soluble arabinoxylans also exerted beneficial effects by promoting lower rate of shrinkage (R = −0.69) and bake loss (R = −0.77) in chapatti, however β-glucans and insoluble arabinoxylans increased the chapatti shrinkage (p ≤ 0.05). Fresh barley chapatti displayed lower soluble starch contents (1.8–2.6%) as compared to wheat chapatti, which may indicate an inhibitory effect of barley β-glucans on starch swelling, leading to lower retrogradation (R = −0.62). Reduced rapidly digestible starch contents were observed for barley chapatti. Presence of higher levels of total β-glucans in barley flours also promoted the formation of slowly digestible starches in retrograded chapatti (R = 0.61). Upon storage of chapatti for 48 h, both soluble amylose and soluble amylopectin content decreased and starch crystallinity increased. These factors were significantly affected by the presence of β-glucans and arabinoxylans.

Effects of barley variety, dietary fiber and β-glucan content on bile acid composition in cecum of rats fed low- and high-fat diets

Diet-induced obesity and insulin resistance have been linked to changes in bile acid (BA) profiles, which in turn are highly dependent on the dietary composition and activity of the gut microbiota. The objective of the present study was to investigate whether the type and level of fiber had an effect on cecal BA composition when included in low- and high-fat diets. Groups of rats were fed two barley varieties, which resulted in three test diets containing three levels of β-glucans and two levels of dietary fiber. BAs were preconcentrated using hollow fiber liquid-phase microextraction and quantified by gas chromatography. The amount of the secondary BAs, lithocholic-, deoxycholic- and hyodexycholic acids was generally higher in groups fed high-fat diets compared with corresponding acids in groups fed low-fat diets (P<.05). In contrast, most of the primary and the secondary BAs, ursodeoxycholic acid and β- and ω-muricholic acids, were two to five times higher (P<.05) in groups fed low-fat diets than in groups fed high-fat diets. This was particularly true for groups fed the highest level of β-glucans and in some cases also the medium level. The BA profile in the gut was strongly dependent on the amount and type of dietary fiber in the diet, which may be useful in the prevention/treatment of diseases associated with changes in BA profiles.

Effect of β-glucan fortification on physico-chemical, rheological, textural, colour and organoleptic characteristics of low fat dahi.

Fortified low fat functional dahi prepared by supplementing skimmed buffalo milk with β-glucan (0.25, 0.50, 0.75 and 1.0%) was assessed for physico-chemical, rheological, textural, colour and sensorial characteristics. Total solids in dahi increased significantly with the increase in β-glucan concentration, however, values of fat, protein and ash varied non-significantly upon β-glucan addition in dahi. β-glucan at 0.5% solids levels, produced low fat dahi with superior quality, less whey separation and good textural properties than the samples containing other levels. Syneresis and viscosity was positively affected with the addition of β-glucan till 0.5% level and higher concentration caused destabilization of the product. Fortified dahi showed greater firmness and consistent than control dahi sample. The addition of 0.5% level of β-glucan also imparted significantly better instrumental color values and sensory scores with attractive or natural dahi color when compared to control dahi samples and other dahi samples prepared with different levels of β-glucan.

The effect of extrusion on the functional properties of oat fibre

Extrusion is an effective method for the production of healthier snack foods, such as oat fibre products. The effect of this process on the physicochemical properties of oat fibre preparations containing high levels of β-glucan, however, has not been fully addressed. Oat fibre containing 28 g/100 g β-glucan was extruded using two levels of feed moisture (50 g/100 g or 60 g/100 g of feed materials) and two screw speeds (200 rpm or 300 rpm) at a constant barrel temperature profile (80 °C, 90 °C, 100 °C, 110 °C). A higher specific mechanical energy applied during extrusion correlated with an increase in specific surface area, greater sorption of water vapour and higher sorption energy for the monolayer of water associated with the surface of extruded products. The pasting properties of oat fibre were largely retained and the extent of molecular fragmentation was small, as the molecular weight of the soluble fraction, total soluble solids and water absorption index were not significantly altered. These data demonstrate that extrusion under these conditions can be applied to oat fibre preparations with high β-glucan content, resulting in oat products that retain their functional properties and potential health benefits.