Digestion of barley malt porridges in a gastrointestinal model: Iron dialysability, iron uptake by Caco-2 cells and degradation of beta-glucan
Artikel i vetenskaplig tidskrift, 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


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


Iron availability


Ann-Katrin Haraldsson

Chalmers, Kemi- och bioteknik, Livsvetenskaper

Lena Rimsten

Sveriges lantbruksuniversitet (SLU)

Marie Alminger

Chalmers, Kemi- och bioteknik, Livsvetenskaper

Roger Andersson

Sveriges lantbruksuniversitet (SLU)

Per Åman

Sveriges lantbruksuniversitet (SLU)

Ann-Sofie Sandberg

Chalmers, Kemi- och bioteknik, Livsvetenskaper

Journal of Cereal Science

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

Vol. 42 2 243-254


Annan kemi


Livsvetenskaper och teknik (2010-2018)



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