@article{ad120078628b4e54a83a5a0bb5004d6b,
title = "Effect of oat β-glucan of different molecular weights on fecal bile acids, urine metabolites and pressure in the digestive tract: A human cross over trial",
abstract = "While the development of oat products often requires altered molecular weight (MW) of β-glucan, the resulting health implications are currently unclear. This 3-leg crossover trial (n = 14) investigated the effects of the consumption of oat bran with High, Medium and Low MW β-glucan (average > 1000, 524 and 82 kDa respectively) with 3 consequent meals on oat-derived phenolic compounds in urine (UHPLC-MS/MS), bile acids in feces (UHPLC-QTOF), gastrointestinal conditions (ingestible capsule), and perceived gut well-being. Urine excretion of ferulic acid was higher (p < 0.001, p < 0.001), and the fecal excretion of deoxycholic (p < 0.03, p < 0.02) and chenodeoxycholic (p < 0.06, p < 0.02) acids lower after consumption of Low MW β-glucan compared with both Medium and High MW β-glucan. Duodenal pressure was higher after consumption of High MW β-glucan compared to Medium (p < 0.041) and Low (p < 0.022) MW β-glucan. The MW of β-glucan did not affect gut well-being, but the perceptions between females and males differed.",
keywords = "Avenanthramides, Beta-glucan, Bile acids, Enzyme treatment, Gastrointestinal pressure, Molecular weight, Oat, Phenolic acids",
author = "Salla Hakkola and Lotta Nylund and Natalia Rosa-Sibakov and Baoru Yang and Emilia Nordlund and Tapio Pahikkala and Marko Kalliom{\"a}ki and Aura, {Anna Marja} and Linderborg, {Kaisa M.}",
note = "Funding Information: All the volunteers who participated in this study are warmly acknowledged. Outi Mattila is thankfully acknowledged for helping with the preparation of the oat bran concentrates. Heli Nygren, Tuulikki Sepp{\"a}nen-Laakso and Natalia Maiorova are acknowledged for their assistance with the analysis of the oat-derived phenolic compounds. Sanni Kivinen is thanked for her assistance in the bile acid analyses. Jukka-Pekka Suomela and Johanna Jokioja are thanked for assistance with the UHPLC-QTOF system. Elizabeth Nyman is thanked for proofreading the English language. This work was funded by Business Finland as part of the OATyourGUT project (grant number 5469/31/2016) co-funded by Finnish food companies and the University of Turku and by the Magnus Ehrnrooth Foundation (personal grant for SH). Funding Information: All the volunteers who participated in this study are warmly acknowledged. Outi Mattila is thankfully acknowledged for helping with the preparation of the oat bran concentrates. Heli Nygren, Tuulikki Sepp?nen-Laakso and Natalia Maiorova are acknowledged for their assistance with the analysis of the oat-derived phenolic compounds. Sanni Kivinen is thanked for her assistance in the bile acid analyses. Jukka-Pekka Suomela and Johanna Jokioja are thanked for assistance with the UHPLC-QTOF system. Elizabeth Nyman is thanked for proofreading the English language. This work was funded by Business Finland as part of the OATyourGUT project (grant number 5469/31/2016) co-funded by Finnish food companies and the University of Turku and by the Magnus Ehrnrooth Foundation (personal grant for SH). Publisher Copyright: {\textcopyright} 2020 Elsevier Ltd Copyright: Copyright 2021 Elsevier B.V., All rights reserved.",
year = "2021",
month = apr,
day = "16",
doi = "10.1016/j.foodchem.2020.128219",
language = "English",
volume = "342",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Ltd.",
}