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.

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

phytate

barley

Iron availability

in vitro digestion

Författare

Ann-Katrin Haraldsson

Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

Lena Rimsten

Sveriges lantbruksuniversitet

Marie Alminger

Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

Roger Andersson

Sveriges lantbruksuniversitet

Per Åman

Sveriges lantbruksuniversitet

Ann-Sofie Sandberg

Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

Journal of Cereal Science

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

Vol. 42 243-254

Ämneskategorier

Annan kemi

Styrkeområden

Livsvetenskaper och teknik

DOI

10.1016/j.jcs.2005.04.002