Digestion of barley malt porridges in a gastrointestinal model: Iron dialysability, iron uptake by Caco-2 cells and degradation of beta-glucan
Journal article, 2005

Iron availability and degradation of (1 → 3,1 → 4)-β-D-glucan (β-glucan) in three whole grain porridges made from two optimised barley malts and unprocessed barley were studied in a dynamic gastrointestinal model. The malting processes, with steeping at 15 or 48°C with lactic acid (LA), enabled a complete reduction of phytate by subsequent soaking of ground malt, still with well preserved β-glucan. Iron dialysability and iron uptake by Caco-2 cells were higher in phytate reduced porridges, compared to the reference porridge. During simulated digestion, the extractability of β-glucan increased and the Calcofluor average molecular weight decreased for all porridges, indicating a gradual degradation during passage through the model. The degradation rate, however, appeared lower in porridge prepared from malted barley steeped at 48°C with LA. The gastrointestinal model ranked iron availability according to human absorption data and showed high repeatability when evaluating changes in β-glucan. The results indicate the potential for using high temperature steeping with LA to yield improved iron availability combined with reduced degradation of β-glucan in the small intestine, maintaining the beneficial properties of barley. © 2005 Elsevier Ltd. All rights reserved.

in vitro digestion

barley

(1-3. 1-4)- beta-glucan

phytate

Iron availability

Author

Ann-Katrin Haraldsson

Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science

Lena Rimsten

Swedish University of Agricultural Sciences (SLU)

Marie Alminger

Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science

Roger Andersson

Swedish University of Agricultural Sciences (SLU)

Per Åman

Swedish University of Agricultural Sciences (SLU)

Ann-Sofie Sandberg

Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science

Journal of Cereal Science

0733-5210 (ISSN) 1095-9963 (eISSN)

Vol. 42 2 243-254

Subject Categories

Other Chemistry Topics

Areas of Advance

Life Science Engineering (2010-2018)

DOI

10.1016/j.jcs.2005.04.002

More information

Latest update

4/11/2018